food, grilling, recipes

Reversed Seared Denver steaks with smoked zucchini strips

Well back at it again with another flavorful combo starting with couple of Denver Steaks from @porter road that I rubbed in my own Southwest seasoning & rub that I hope to one day share with others. I started with getting temp to 300 on then primo then set steaks on indirect side and waiting until internal temps reached around 112 internal temp. Then raised temp on that cooker to 450 before placing on direct side and flipping on each side for that incredible crust until they each reached 135 internal temp. I also made some smoked some zucchini strips in melted butter and garlic and topped with amazing bleu cheese topping which paired perfectly with those steaks.

Bleu Cheese Steak Topping:
2 ounces cream cheese, room temperature
1/4 cup finely crumbled blue cheese
1 shallot, finely chopped
3/4 teaspoon white wine vinegar
Dash ground white pepper (if you have it)

Mix cream cheese, blue cheese, shallot, vinegar, and pepper to taste.

• Zucchini strips – I peeled the skin off two zucchini then split in half then sliced in strips and diagonally cut those in half. Then I placed in pan and covered in melted butter with two tablespoons of minced garlic. These were placed on direct side of smoker until became fork tender – about 25-30 minutes

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