Q-Nami Denver Steaks
Ingredients
The Butcher on Whitlock Denver Steak (Any cut will work. We like the steaks to be less than 1” thick for this cook)
Cook
A hour or two before you plan to cook the steaks, coat them in Japanese Barbecue Sauce and Q-Nami, wrap them tight in a ziplock bag, and stash them in the refrigerator to marinate.
You can cook them however you want. We’ve used our Weber Kettle and our Traeger Ranger with the cast iron insert. They key is the get your grill to 400°+ and to flip the steaks every 20-30 seconds until you hit your desired IT. We like to pull these around 125°. By using the just-keep-flipping (JKF) method, you get that wall-to-wall even cook and a great crust.
Tools
Grill: Weber Kettle with Springbok Braii Lump or Traeger Grill
Thermometer: Thermoworks Thermapen ONE
