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Nothing goes better with late summer corn and tomatoes than the slightly sweet crisp char that makes a sugar steak. This is a phenomenon (hardly any other word will do) that I never ran across until I ended up with a house on Lake Michigan. I have since heard that my Dad and a salty local perfected their technique, timing their meat-flips with the end of each martini. It was no doubt the 50s and they either ate their meat really well done or they drank a helluva lot faster than I do.

Let it be clear, this is not my creation.  But I do (self-) proclaim myself as the media spokesperson on the subject.  Amanda Hesser featured it on Food52 a few years back and within the last month or so America’s Test Kitchen came calling.  Amanda used bourbon and flank steak, and around here we would NOT consider that to be a sugar steak. She ran my recipe alongside it. One (genius) comment favored my recipe, along with a cocktail made from Amanda’s bourbon. Amen to that.

I just saw Cook’s Country Magazine (owned by America’s Test Kitchen) ran a recipe giving credit to Bastien’s in Denver.  Wrong. Theirs is only an inch thick and mostly salt with the sugar – plus it wasn’t even on their menu in the 70s. West Michigan traces to at least the mid-50s.

The directions (let’s not go so far as to call it a recipe) below are my interpretation of many old-timers that have been cooking it for years.  They have generously shared a wide range of tips on technique and ingredients. Some use sirloin, some use rib-eye, I have even used CAB (on sale @ $3.99/lb) top round – most agree whatever is cheapest. Also some use white sugar, some use brown, some use both.  The one thing that is agreed upon is thickness: 3-4” thick, or ‘6 inches if it’s a special occasion.’

I have distilled this down to a fool-proof technique.  I have a Weber and this is one of the few times I don’t use the lid.  Nor am I stingy with the charcoal. It’s really impressive when you get 3 steaks going at once (total 14 pounds of meat) though I nearly set the porch roof on fire. Rip-snorting is the official temperature for the grill.

steak-finished-web

 

Sugar Steak

  • One 3 or 4-inch thick slab o’ beef, trimmed (about 4 pounds) (see above for cut)
  • Kosher or sea salt
  • Any spice rub (I love the South African Cape Herb Company’s “Mexican Wave” and of course I have my own secret blend for some occasions)
  • Honey Bear (it’s all in the drizzle)
  • One pound brown (light or dark) sugar.

Prep                                                          

Put the meat on a small serving tray (avoid heavy plates b/c you will be flipping two plates and 4 # of meat – I love the small melamine trays).  Rub with salt and spice. Drizzle with honey (1-2 Tablespoons).  Pack about half the brown sugar on the top side of the meat.

Place a second tray on top and flip meat onto the second tray. Repeat the above process, using all the brown sugar. Not necessary to do the sides as it will fall off anyway.

raw-steak-web

 

Let this sit about 30 minutes or until sugar starts to liquefy.

Flip the tray onto the hottest fire you can build (charcoal or wood preferred) and scrape the stuck sugar onto the (now) top side.  Grill until it releases enough to flip, about 7 minutes.

Continue flipping every 7 – 8 minutes, until desired doneness, about 30-40 minutes for 4 pound steak. (My dive watch has a sugar steak bezel.)  If you try to do a martini every flip, you’re on your own here.

Remove and tent lightly with foil on a tray to catch juices. Rest for 10 minutes.

Slice thinly across the grain and drizzle with the jus.

Serves 8 – 10 with a few leftovers

This deliciousness cries out for Everything but the Farmer Farmer’s Market Salad and sliced tomatoes with maytag blue. YUM!!

table-final-web

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steak finished 2a

8 Comments

  1. Tudor says:

    Awesome site Katy! Thanks to Richard for sharing.
    Sugar steak is on the menu for my grill.

    • Katy Keck says:

      Tudor – Great to see you on my site! Thanks for checking it out. Can’t wait to hear how you do with the sugar steak. It’s a big hit – cooked 15 pounds at once when the Keck/Schmiths were renting nearby. Nearly burned down the house:) Subscribe to the blog at katykeck.com/blog

      • Tudor says:

        I am a subscriber and will tell my egg head foodie friends!
        Big grill smoke off competition this weekend in Whitestown.
        Should be fun.

        • Katy Keck says:

          I should be able to come up with a recipe using egg heads! Thanks for joining the fun!!!

          • Tudor says:

            Katy,
            I bought a 4 pound Sirloin at the new District Market and prepared it this past weekend. My mom loved it as we all did. HB would be proud! Thanks again for the technique.
            Tudor

          • Katy Keck says:

            So glad to hear it was a smash! Awesome that you tried it.

  2. Betsy Kent says:

    Sounds and looks amazing! Will def be trying it. Betsy

    • Katy Keck says:

      It’s a great entertaining dish because it’s so low maintenance on the grill. Be sure to catch all those yummy juices that run off and drizzle over the slices to serve. Yum!

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