Smoked feather blade steak

Smoked feather blade steak

By
From
The Hang Fire Cookbook
Serves
4

We made this dish a few times at one of our kitchen takeovers and it went down a storm. We really wanted to do steak but didn’t want to serve a ton of T-bones, so we reverse-seared feather blade by smoking it a little then finishing it off in a pan with plenty of rub-seasoned butter. The light smokiness really adds to the sweetness of this super-flavoursome cut, and the bonus is that it is fairly inexpensive by steak standards.

Ingredients

Quantity Ingredient
1 x 1.5kg whole feather blade beef steak
2 teaspoons groundnut oil

For the rub

Quantity Ingredient
2 tablespoons paprika
1 tablespoon sea salt flakes
1 tablespoon coarsely ground black pepper
1 tablespoon soft light brown sugar
1 tablespoon garlic granules
1 tablespoon onion granules
1 tablespoon cayenne pepper

Method

  1. First, combine the ingredients for the rub in a bowl.
  2. To prepare the steak, using a sharp knife, remove any silver skin from the outside of the steak. Rub a little oil all over the steak, then liberally sprinkle both sides with the rub, reserving half the rub for later.
  3. Set your smoker up for indirect heat at 108°C. Add a small handful of oak or hickory chunks/chips, get them smoking, then add your steak and cook for up to 1½–2 hours, until the internal temperature hits 55°C on your instant-read thermometer.
  4. Carefully remove the steak from the smoker and allow to rest for 45 minutes. Using a sharp knife, cut through the steak lengthways, slightly above the centre and straight through the middle. The sinew should be visible so slide your knife under it and slowly work the knife through to remove the entire sinew. Discard.
  5. Brush a little oil on both sides of the steak pieces and sprinkle with the reserved rub.
  6. Set your smoker or grill up for direct heat on medium-high. Put the steaks on the grill and sear for 3–4 minutes, on each side, until beautifully chargrilled. They should be medium rare. Serve with some Bone Marrow Butter, Southern-style Potato Salad and Southern-style Barbecue Greens with Pork.

Cooking methods

  • Indirect Grilling/Smoking and Grilling

Wood

  • Hickory, Oak

Feather steak, aka the flat iron

  • This tender, juicy steak is cut from the oyster blade – old-school butchers know them as ‘butlers’ steak’ or ‘feather steak’. They are called ‘feather’ steaks because of the intricate marbling running throughout. The whole feather steak is really two identical muscles with a tough sinew running down the centre. The light smoking adds to the natural sweetness of this super flavoursome cut, and the bonus is that it is fairly inexpensive by steak standards.
Tags:
barbecue
BBQ
Southern
America
Deep South
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