Summer grilling just doesn’t get better than Australian grassfed flank steaks over the backyard barbecue!!

These beautiful steaks were rubbed in a robust blend of seasonal herbs, ground dried chilies and toasted spices, then marinated over night in an airtight container to further infuse and amplify flavor. Before cooking, the steaks were rested at room temperature for 20 minutes, then laid directly to flame, searing for 5-6 minutes per side at 750°F of direct heat atop my Twin Eagles Grill, rotating and flipping the meat intermittently, until 125°F internal temperature.

Once removed from the heat, these hunks of beef were rested uncovered for 10 minutes allowing the muscle fibers to reconstitute and juices to redistribute throughout the steak. Carved on a bias across the grain and finished with a dusting of fluer de sel, these cuts of flank were dressed with a homemade heirloom tomato-wild strawberry salsa al fresco and paired with an array of charred seasonal vegetables, then all washed down with two handfuls of golden, ice cold Pure Michigan lagers. -Cheers, David

For information on where to buy Aussie Grassfed Beef near you visit https://www.trueaussiebeefandlamb.com/where-to-buy/

Print Recipe

Ancho Chili Cowboy Steak Rub

Ingredients

• 1 tablespoon cumin seeds, toasted
• 1 tablespoon coriander seeds, toasted
• 1 tablespoon fennel seeds, toasted
• 1 tablespoon mustard seeds, toasted
• 3 tablespoons ancho chili powder
• 2 tablespoon spanish paprika
• 2 tablespoons brown sugar
• 1 tablespoon roasted garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried parsley leaves
• 1/2 cup good quality olive oil
• Kosher salt and fresh ground peppercorn, to taste

Instructions

• Toast first four spices over medium heat in a dry, heavy-bottom skillet. Prepare until just golden brown in color and fragrant. Remove from heat and set aside to cool.
• Add all spices into a food processor, coffee grinder or pestle and mortar. Work the spices down to a coarse powder. Drizzle in olive oil and seaon to taste with kosher salt and fresh ground peppercorn. Use immediately, or reserve in an air-tight container for up to 2 weeks.

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Ancho Chili and Toasted Spice Rubbed Australian Grassfed Flank Steaks

Ingredients

• 3-4 Australian Grassfed Flank Steaks
• Ancho Chili and Toasted Spice Rub (or your favorite homemade steak rub)
• Kosher salt and fresh ground peppercorn, to taste
• Freshly chopped cilantro and parsley, to garnish

Instructions

• Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Massage with Ancho Chili and Toasted Spice Rub. Package in a resealable air-tight plastic bag and refrigerate overnight.
• Remove steak from refrigeration, discard plastic bag and excess liquid. Rest at room temperature for 20-30 minutes.
• Preheat grill to high heat. With grill lid remaining open, lay steaks over hottest grill grates and sear 5-6 minutes per side, then begin flipping and turning intermittently to beautifully char the exterior and prepare steaks to 125F internal temperature. Remove from heat and immediately rest over a cooling rack for 10 minutes.
• To plate, slice the steak in 1/2" cuts across the grain and on a bias. Season additionally to taste and dress with a homemade heirloom tomato and wild strawberry salsa al fresco. Garnish with fresh herbs and serve.

Gargantuan cowboy-cut Australian grassfed tomahawk ribeye steaks seasoned simply with a robust Mediterranean olive oil and birchwood-smoked salt. These beautifully-butchered hunks of beef were grilled to mouthwatering, medium-rare perfection atop the 14-gauge, chef-grade hexagonal stainless steel grates of my Twin Eagles Grill, then finished with a basting of browned butter and roasted garlic, before garnishing with an aromatic garden of fresh herbs. Best paired with a handful of ice cold lagers and served amongst family and friends in the rustic north of Pure Michigan!! -Cheers, David

For information on where to buy Aussie Grassfed Beef near you visit, https://www.trueaussiebeefandlamb.com/where-to-buy/.

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Print Recipe

Browned Butter-Basted Australian Grassfed Tomahawk Ribeye Steaks

Ingredients

• 2-4 Australian grassfed tomahawk ribeye steaks
• Olive oil
• Kosher salt and coarsely-ground black peppercorn
• 1 cup Browned butter
• 2 heads roasted garlic
• Parsley, chopped, to garnish

Instructions

• Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Massage with oil and season liberally with kosher salt across surface of the ribeyes. Rest on counter and additional 15-20 minutes before grilling.
  
• While steaks are resting, brush two heads of garlic with olive oil and place in the oven at 350F (or in the grill over indirect, medium-high heat). Remove when golden brown. Set aside.
• Preheat grill using the two-zone method by turning burners to high on one side of the grill while leaving the other side off. With grill lid remaining open, lay steaks over hottest grill grates and sear 4-6 minutes per side. When charred beautifully, turn down all burners to low and transfer steaks to the coolest grill grates.
  
• Intermittently rub steaks with heads of roasted garlic and brush with browned butter, ensuring to keep the grill lid open only long enough to baste. Remove ribeyes from grill when within 5 degrees of desired internal temperature in thickest part of the steak (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.
• To plate, slice the steak in 1/2" cuts across the grain and on a bias. Plate the steak atop a bed of charred carrots dressed in a hazelnut dukkah. Season additionally, to taste, garnish with fresh herbs and serve.

Notes

Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.

 

Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.

 

Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.

Summer has arrived and it’s officially back to barbecue season! This weekend we’re firing up Australian grassfed ribeye steaks seasoned with an earthy, umami dry-rub of wild morel and porcini mushrooms, an aromatic garden of fresh herbs and toasted spices!!

These breathtaking hunks of beef were trimmed and tied, seasoned liberally and grilled to medium-rare perfection over 900F° of blazing 304-grade stainless steel on my Twin Eagles Grill. In the final moments of cooking the steaks were finished with a basting of rich, browned butter and smoked fluer de sel. Paired and plated with locally-harvested hearts of romaine lettuce which were quickly charred then dressed with a simple vinaigrette and squeeze of roasted lemon. Best served alongside family, friends and neighbors in the rustic north of Pure Michigan!! -Cheers, David

For information on where to buy Aussie Grassfed Beef near you visit, https://www.trueaussiebeefandlamb.com/where-to-buy

Print Recipe

Roasted Garlic and Dried Morel Mushroom-Rubbed Australian Grassfed Ribeye Steaks

Servings: 8

Ingredients

• 4 Australian Grassfed Ribeye Steaks, trimmed and tied
• Olive oil
• 1/4 cup dried morel mushrooms, ground with pestle and mortar
• 1/4 cup dried porcini mushrooms, ground with pestle and mortar
• 2 tablespoons roasted garlic, minced
• 2 tablespoons dried rosemary, ground
• 1 tablespoon onion powder
• Kosher salt and ground black peppercorn, to taste
• 4 knobs salted butter
• Smoked fleu de sel
• Fresh herbs, to garnish

Instructions

• Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Tie steak with kitchen string and secure tightly. Massage with oil and seasoning liberally across surface of the ribeyes. Rest on counter for 15-20 minutes before grilling.
  
• Preheat grill using the two-zone method by turning burners on one side of the grill to high while leaving the other side off. With grill lid open, lay steaks over hottest grill grates and sear 3-4 minutes per side. When charred upon both sides, turn down all burners to low and transfer steaks to the coolest grates. Top the steaks with a dollop of salted butter and close the grill lid. Remove steaks from grill when within 5 degrees of desired internal temperature in thickest part of the steak (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.
• To plate, remove the kitchen string and slice the steak in 1/2" cuts across the grain and on a bias. Plate the steak alongside chared hearts of romaine salad, roasted lemon and garlicky hasselback potatoes. Garnish with fresh herbs and serve.

Notes

Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.

Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.

Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.

Live from my backyard in Michigan – our brand new All-American, 304-grade stainless steel, state of the art, fire-breathing 42″ Twin Eagles Grill has been delivered, is loaded and LIT!! I’m so darn excited. This is like a grill master’s Christmas in spring!!

In this post I’ll share our behind-the-scenes experience in unboxing and setting up this magnificent piece of outdoor cooking equipment. I’ll also offer a bit of expertise and insight, sharing my 3 favorite features of this beautiful grill.

Also, be sure to check out the time-lapse video directly below, as my wife and I, along with the helping hand of a few friendly neighbors, construct and fire up this luxury grill for the very first time – we had a ton of fun making this YouTube – hope you enjoy! – Cheers, David

FEATURE 1: The cooking surface of this grill is an engineering masterpiece, highlighted by 14-gauge 304-grade stainless steel hexigonal grates positioned directly over a heavy-duty tray of high-quality ceramic briquettes emitting up to 75,000 BTUs of directional and infrared heat. This synergistic system is not only more efficient and effective, but heats faster, reaches higher temperatures, distributes heat more evenly, and because of the integrated zone dividers, this grill produces Michelin-star direct and indirect-cooking results, from perfectly-seared beef tenderloin to succulent, slowly roasted whole duck.

FEATURE 2: I couldn’t be more excited for neighborhood parties and holiday barbecues this summer, as we prepare 7-bone herb-encrusted rib roasts, stuffed-whole chickens, tacos al pastor and sweet suckling pig, using the concealed, chain-driven rotisserie and spit system on this Twin Ealges Grill. With a simple push of a button, you’ll ignite more than a 100lbs of turning capacity to prepare the most succulent, pit master quality barbecued fare!

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Master of spin, fully integrated. Our concealed rotisserie system allows grillmasters to whip up mouthwatering rotisserie-cooked meats with the push of a button. Powered by a fully-integrated motor with a 100 lb turning capacity, the rotisserie’s unique chain-driven design ensures consistent and uniform rotation for flavorful, restaurant-quality meals. When you’re done, store the rotisserie rod in the grill’s drip tray handle for easy access. Check out the link in bio for more information. . . . . #grillmaster #outdoorfamilyfun #outdoorliving #outdoorkitchen #outdoorspace #outdoorkitchen #cookingoutdoors #livingwell #instachef #grillingtime #grillingseason #luxury #luxurygrills

A post shared by Twin Eagles (@twineaglesgrills) on May 1, 2019 at 12:00pm PDT

Feature 3: This grill isn’t just sleek and sexy, it’s as hardworking as it is versatile. Second to none, this grill is renowned for it’s ease of use and broad functionality, from it’s beautifully-designed spring-levered hood, to grilling, rotisserie and searing systems, to the removable charcoal and wood smoking trays, and multi-positioned warming rack. No matter the challenge of your cook, this grill can handle the job!

Now, onto our first backyard barbecue with the Twin Eagles Grill. The menu this evening is highlighted by freshly-harvested Copper River coho salmon seasoned liberally in a simple coffee bean, chipotle and black peppercorn rub. These fillets were paired alongside prime-grade and dry-aged Melody Bee Farms T-bone steaks, brushed in rich, browned butter then dusted in Icelandic black lava salt and dried roasted garlic. While the fish was prepared slowly over indirect heat, at the same time, the steaks were seared to medium-rate perfection. Surf ‘n Turf plated family-style alongside a cooler of ice cold lagers, served amongst the best of friends and neighbors in northern Michigan!! -Cheers, David