Link to purchase steak tenderizer on Amazon- https://amzn.to/2tWlcjt
People outside of New England have no idea what the term Steak Tips refer to but it is a staple in restaurants all over the region.
Here is a great article from Serious Eats explaining just what part of the cow a steak tip comes from. It’s also referred to as Flap meat. It’s inexpensive, super flavorful and with just a little preparation they are crowd favorites for short money. Think Superbowl Party.
Fire up the pit and leave the charcoal insert in to create a vortex like heat concentrated right under our meat. BBQing with high heat vents wide open and direct.
Took steak tips out 45 minutes in advance to bring to room temp and rubbed with evoo and then a liberal seasoning on all sides of Atlantic Saltworks Tuscan Blend.
Once the coals are orange fired up hot we place the steak directly over the coals on the STOK Charcoal Drum’s Cast Iron Grates.
Can we ali about the sear produced by the STOK concentrating the heat up through the Vortex like charcoal basket and the cast iron grates? Incredible!
Northeast BBQ 