Smoke-Rubbed Grilled Steaks
By Joe
Source: America's Test Kitchen.
A sweet, smoky paprika-and-chilli rub coats thick steaks before they hit a hot grill fitted with a packet of smoking wood chips, so the crust picks up real wood smoke as it browns. A short rest after grilling lets the juices settle before slicing.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Build the smoke packet and rub. Wrap the soaked, drained wood chips in a sheet of heavy-duty foil and cut several vent holes in the top. In a bowl, combine the paprika, brown sugar, chilli powder, garlic powder, salt, pepper and cayenne.
- 2
Rub the steaks. Pat the steaks dry with kitchen paper and rub all over with the spice mixture.
- 3
Start the smoke. Set the wood chip packet on the coals (or over the primary burner on a gas grill) and cover the grill until the chips begin to smoke.
- 4
Grill and rest. Grill the steaks over the hot fire until well browned and the thickest part registers 49-52 °C for medium-rare, about 4 minutes per side. Transfer to a platter, tent loosely with foil, and let rest 5-10 minutes before serving.
Storage
Best eaten hot off the grill. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C), and eat within 3-4 days, reheated gently or sliced cold.
Why this label?
46.5 g protein for 482 kcal = 9.6 g per 100 kcal, so protein gives about 39% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 200 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- heavy-duty foil
- small mixing bowl
- charcoal or gas grill
- tongs
- instant-read thermometer
- platter
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 482 kcal |
| Protein | 46.5 g |
| Carbohydrate | 6.6 g |
| of which sugars | 3.6 g |
| of which free sugars | 3 g |
| Fat | 29.4 g |
| of which saturates | 11.7 g |
| Fibre | 1.8 g |
| Salt | 1.39 g |
Protein per 100 kcal
9.6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
