POW POW Grilled Steak Fried Rice

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Ingredients

• Steak

  • The Butcher of Whitlock Wagyu Denver Steak, sliced thin

  • Lane’s POW POW Marinade

  • Lane’s Scorpion Rub

• Fried Rice

  • Left-over White Rice (this batch was cooked in the pressure cooker)

  • Lane’s POW POW Sauce

  • Lane’s Scorpion Rub

  • Green Onions, the whites and the green parts

  • Diced White Onion

  • Pine Grove Farms Eggs

  • Soul to Belly Black Garlic Cooking Paste

  • Avocado Oil

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Cook

1. The Denvers were marinaded in POW POW for ~1 hour, then coated heavily with Scorpion rub and grilled hot-and-fast on the Weber over Meat Head charcoal, flipping every 20 seconds.

2. Once rested, we sliced the steak against the grain as thin as we could by hand.

3. While the steak rested, we heated our Smithey No. 11 Deep Skillet with some avocado oil.

4. Once hot, we fried the diced white onion and the white/light green parts of the Green Onions.

5. After a few minutes, we cracked in the eggs and added the black garlic paste, mixing to scramble and cook.

6. Next, we added the room temperature rice and Scorpion rub.

7. After a minute or so, we deglazed with POW POW sauce.

8. Once we reduced the liquid, we mixed in the green parts of the green onions, removed it for the heat, and the sliced steak.

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Tools

• Weber Kettle with the SNS Grills #slownsear & Meat Head Charcoal with a Dr. K’s Tenn Hickory Can

• Skillet: Smithey Iron Ware No. 11 Deep Cast Iron Skillet

• Board: The Bull’s Black Olive w/Navy

• Knife: Messermeister Overland Chef 8” Chef’s Knife