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My review
Big Game Sugar Steak
8
Sarah Gilmore de Ruiter
"This steak is a real showstopper! So easy and, despite the copious sugar rub, quite savory and juicy! My family's favorite way to grill steak. This steak comes out perfectly mid-rare every time. Always a winner. Very impressive way to cook steak. The sugar forms a crust sealing in the juices. There is no sugar taste!"
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Ingredients
4 h 25 m servings 401Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Place steak in a large bowl. Knead sugar into meat to form a thick crust. Cover the bowl with plastic wrap and let sit at room temperature; 3 to 4 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Cook steak on preheated grill until each side is caramelized, about 10 minutes per side.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place steak on prepared baking sheet.
- Roast in the preheated oven until steak is starting to firm and is reddish-pink and juicy in the center, about 20 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from oven and let rest for 15 minutes before slicing.
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5/9/2015
This was just ok for us. There was a definitive sugar taste, for us. Liberal use of sea salt at service helped offset it, but it was there. It was a nice change of pace, but won't be a repeat...