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Chairman’s Reserve® Beef Loin Strip with whole Maine lobsters and smoked garlic, sage thyme butter.

Updated: Nov 9, 2022


Beef: @chairmansreservemeat

Vessel: @BigGreenEgg

Binder: @HotCrispyOil

Seasoning: @Neilsarap Beef

Thermometer @Meater

Butter @kerrygold


This cook is all about quality. If you want an outstanding meal for the family, start with a high-quality cut of beef, like Chairman’s Reserve® Meats. When seeking a perfect cut of meat, it is important to find high levels of marbling, a glistening on the surface of the meat with no discolored spots. This roast had it all.

Roast: I coated the roast with Hot Crispy Oil and seasoned it with a unique flavor profile of seasoning from Neal Sarap. I used the wireless probe from Meater to make sure this roast was perfect. My ambient temp was 260 degrees, and I was pulling the meat at 123 degrees- because there would be some carry-over. It finished at 127. I rested it for 35 minutes and sliced it to the desired thickness. Add your compound butter and serve.

Compound Butter: While the smoker was warming up, I placed an entire knob of garlic (top removed) for 25 minutes until soft. I removed the cloves and smashed them up with a fork. I then added finely chopped thyme and sage to a ½ cup of Kerrygold salted butter. I whipped all the ingredients together and placed them on plastic wrap. I formed the compound butter into a log and placed it in the refrigerator.

Lobster: The lobsters were super simple; these were steamed in a big pot with water and @oldbay seasoning. 2.5lb lobsters call for precisely 22 minutes of steaming. After 22 minutes, I removed them from the pot and placed them on ice to stop the cooking.

The roast had a super crispy bark and a very tender, beefy center. The compound butter added an immense herbal flavor with a nice smokey garlic finish.

Be sure to follow @ChairmansReserveMeat and check the link in my bio to find a store near you.

Store Locator- https://ter.li/yt70oc

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