This is just the first of many cooks with Whimsy Chef, Jocelyn Wheeler. This girl cracks me up. She’s a mother of three but often cooking for up to ten on any given day. She’s got passion, pizazz, and personality for days. Sharing the kitchen with her was a blast and I’ll quickly get to the detail so we can all eat steak.
Jocelyn mentioned a few weeks ago that she had made the best steak of her life. I was all in for hearing how she prepared this epic steak. She went onto explain her recipe for pan-frying in oil and butter and then popping the pan in the oven. Yum, restaurant style steak at home. I needed to try it. However, there was a hitch, I had been cooking steak on my Traeger for a while now and I really love the results. In a swift moment, we knew what we had to do: A Juried Steak Cook-Off. It was not hard to find friends to come by for this event.
Naturally, we had to serve more than just meat so we both chose a quick appetizer to also prepare. Appy’s should be no stress, quick and flavorful. We made a few Appys & Snacks . Cocktail of the night? Gin and Tonic. However, this night was about the meat, so let’s get to it.
Both of us gave the steak time on the counter to warm up to room temp. We kept the seasoning simple, generous salt and pepper. My cuts hit the smoker for 35 min. I then removed them from the smoker and while they rested I cranked the heat to 450. I returned them to grill for 4 minutes on each side (or until they feel just right).
Jocelyn’s cuts hit the hot oil for a beautiful crust. She combines both butter and oil for flavor and high heat. Following the hot oil and butter then went into a hot oven for 7 minutes. Again, timing based on desired end temperature.
Side by side: Mine have a reddish grilled look. Jocelyn’s have a gorgeous crust. We topped the meat with butter and allowed it plenty of rest time prior to slicing.
Bon takes the steak study very seriously.
The results: No losers on steak night. We loved the crust on Jocelyn’s steaks. We loved the smoky notes of the grilled steaks. Jocelyn and I decided that next time we’d crust the steaks in hot oil, then smoke and then finish on a hot grill. That may be the ultimate home cooked steak. Or maybe it’s just a reason to have another steak night.
There isn’t an actual recipe card with this post. These steaks were prepared as above and the only ingredients of note were: meat, salt, pepper, butter & vegetable oil. Jocelyn combines vegetable oil with butter so she can have the benefit of buttery flavor and the high temperature of the oil. The hot oil can be messy, have some towels and a spatter screen on hand. Finally, many people believe the Traeger doesn’t get hot enough to cook a steak. Give it a try with a pre-smoke. It’s really good. And if perhaps you’ve tried putting a crust on the steak and then moving it to the smoker – we’d love to hear about it. We’re definitely trying that soon. Cheers to steak night!