Ingredients
1 34 lbs boneless beef steaks, cut into 3/4 to 1-inch thick (4 steaks)
14 cup steak sauce
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
3 drops hot sauce
Method
Sources
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Home dry-aging bags — age beef in your fridge, restaurant quality
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
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Home dry-aging bags — age beef in your fridge, restaurant quality
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
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Combine marinade ingredients in small bowl; remove and reserve 2 tbl. Place beef steaks and remaining marinade in food-safe plastic bag; turn to coat. Refrigerate 20 minutes. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium, turning occasionally. Brush both sides with reserved marinade during last 2 minutes. *If using chuck, bottom round or shoulder steak: Increase marinating time to 60 minutes.