Top Round Steak

[Applause] [Music] [Applause] [Music] welcome back throwing episode of lumberjack barbecue today what I'm doing is something I normally don't do I'm doing a top round steak we're going to crust it with salt black pepper and we're also going to make a nice marinade which I got from all recipes and in the marinade is vegetable oil soy sauce lemon juice works just assist your Shire sauce I know I said it wrong Dijon mustard garlic minced salt and ground black pepper so let's get this going here so we're going to start off with our minced garlic one-club men they're handsome for a cup of vegetable oil the there's a cup of vegetable oil now they want a 3/4 cup of soy sauce well the cats watching you all right like you're teaching the cat Matalin for a half a cup of lemon juice half a cup of lemon juice half a cup of lemon juice it's going to make a lot of marinade I'm going to actually save this and use this for something else and welcome for a quarter cup of workers to Schuster Chartres Salzburg what's just a shower yeah or cup workup going in next is a quarter cup of Dijon mustard now I happen to have no TV on mustard I have this bourbon molasses mustard and read the ingredients and it does say mustard vinegar turmeric spices vinegar water sugar brown sugar molasses Dijon mustard so we're going to do a little bit of that quarter cup there Sam this is going to be a big estimation here tickets might be to these spoonfuls maybe a little bit more if you didn't have that you put in bourbon in busted dawn next the said the garlic which is already in there you saw that earlier salt and ground black pepper to taste I don't know why you would taste it because it's a marinade but simpler we'll close them in there I guess that's probably a teaspoon maybe something like that we'll try this sea salt maybe we won't they will just use regular salt like don't have those oh now we got the taste I'm not tasting now and gets that much right now and we have to whisk it [Music] that's how we're making our marinade and again that's a little too much for this steak we're going to put it in a resealable bag and let it in there probably I would guess 2 hours or as long as it takes alright we'll see when we get out to the grill bye welcome back the steak has been marinated about 2 hours 2 hours and 15 minutes um I'm sorry not even Tim - mm 45 minutes holy mackerel so now we're going to cross this baby up with some sea salt and some fresh ground pepper I'm just gonna lightly sprinkle well not lately we're going to liberally sprinkle some salt on there I am keeping the marinade on you might call me crazy but I'm alright with that fresh cracked black pepper let's get that grind oh there that's pretty coarse let's go up one more notch we're going to do this the both side and this I said where I grow this actually is a pretty often on rainy days on that I have to use my new 41 inch electric masterbuilt smoker so that's what we're doing let me get myself a fork so I can put the server Oh baby and this top round steak is much more tender even now after coming out of that marinade from what I'm reading and understand the lemon juice in there for the senousy acidity helps the tenderizer and I've heard other people say it almost cooks it too there we go I never had sea salt here at home leaf oil thing let see what this is like and then we on there we go and yeah shortly that masterbuilt smoker ought to be up to temp and we'll be able to slap this baby in there let's see what goes on never done it before on that so we'll see you then all right we're up to temp I set it for 225 it's fluctuating between 225 and 260 that's showing you the hours I just set it for a generic amount of hours um I just threw some hickory chips in we've got some smoke coming out of the top so we're going to open this baby up and there we are on this is the one that you can you can go away and check it out on your phone and change temperatures and do some other stuff I won't be getting into that today but yeah well you know what what's neat about this these racks slide out hold on baby baby that's nice there we go you ever found a steak on a smoker here we go we're going to try it now we're going to take this until it's about I'm going to say 110 whoops you close that up 110 and then I'm do a reverse sear on it later on inside the house in a cast-iron pan we'll see them all right your steak frite about a hundred forty-five forty-six something like ass out in the smoker it took no time I don't even remember what time I put them on I'm telling you it felt like it was 20 minutes and it's already probably past where we want so now what we're going to do is we just put some salt some sea salt and some pepper on a or lay it down in hand give a little reverse here get some oil probably about a minute or two each side and while it's your neck on that side but I think add some pepper and salt to this side so when we flip it over in jail it's not good I have to admit when we flip it over and throw some butter on that bad boy - all right I believe she's done on the other side I had some nice conversation I'll take that one it's hard to do that because we don't want to make a work now we'll get ourselves a little bit of butter this ain't my stick is my lumberjack in law of state but I'm sure he's going to let me taste a little just to uh keep it soon Oh little butter over the top of that page throw this down the pan and I thought Lord arranged it is in the pan and spinning all our juices up over top and baby I don't feel adored ring using a robot we're going to click it off we'll take [Music] the painter to our cutting board we're gonna let it rest then we'll dig into it about 10 or 15 minutes all right the steak is resting 10 to 15 minutes again this is the top round but you see our grain is running this way so we're going to cut it across like this it smells pretty good again I think it might be overcooked but who knows maybe it's tender in there I don't know the nice going through pretty good oh we got a nice pink in the middle that is beautiful sorry to hit you guys there whoops don't cut across the fork Tom look at it's not pulling apart like a brisket or nothing I'll tell you what pretty easy - very tasty a little bit too salty man mmm I'm good thanks a lot for watching please like comment subscribe and now look for the recipe down in the description bar bye [Music] you

Channel: LumberjackPa

Views: 81,219

Keywords: Cooking, LumberjackPa, Premiere_Elements_12, Smoking, Smoker, Grilling, Lumberjack BBQ, Steak

Id: iOQ2Qk3x3CI

Length: 10min 38sec (638 seconds)

Published: Tue May 09 2017