Zabuton Steak with Charred Salsa Verde
Author
Tuffy Stone
Servings
2 to 4
Prep Time
30 minutes
Cook Time
1 hour
Protein
42g/serving
Zabuton is also known as Denver Steak. This cut comes from the chuck primal, specifically from the shoulder blade. It has intense marbling and great texture. Some people like to cook this cut to the medium side of medium rare. I love to cook the cut over hot coal, to get a nice char on it. Cook to an internal temperature of 135 to 138ºF and move to a plate or sheet pan, to rest. The charred salsa verde is a nice tangy, slightly bitter condiment that partners really well with this super juicy cut.
Ingredients
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2 American Wagyu Zabuton Steaks
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Tuffy Stone “Steak Night” Seasoning
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Charred Salsa Verde
Charred Salsa Verde
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1 medium white onion, cut in half
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2 large jalapenos, split lengthwise
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8 tomatillos, cut in half
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8 smoked confit garlic cloves
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1 tablespoons smoked garlic oil
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1 cup of washed cilantro leaves
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Juice of 2 large limes
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Kosher Salt
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Black Pepper
Directions
Charred Salsa Verde
Char onion, jalapenos , and tomatillos over a hot grill, burning the outside. Remove from the grill and cool on the plate.
Add the charred onion, jalapenos, tomatillos, smoked confit garlic cloves, and 1 tablespoon Smoked Garlic oil to the blender and blend until smooth. Add the lime juice, continuing to blend. Season with salt and pepper to taste. Store in a container and refrigerate, until ready to use. This will keep for a few days.
Zabuton Steaks
Remove steaks from the packaging and pat dry with a paper towel. Season with a liberal coat of Steak Night on both sides, pressing the seasoning into the meat. Allow the seasoned steaks to sit at room temperature for 10 minutes before grilling.
When you are ready to cook, heat the grill to 500ºF.
Place the steaks directly over the heat and cook for 3 minutes, then rotate them 90º and cook for another 3 minutes. Flip the steaks, and repeat the process until the steak reads an internal temperature of 135ºF.
Let them rest at room temperature for 5 minutes before slicing. Serve with Charred Salsa Verde.
Recipe Note
Author Bio
Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.