Slice the steak across the grain, remove the onions from the grill. Check the doneness of the onions and continue to cook until they soften.ĥ. After roughly 4 minutes, remove the steak and allow to rest. Close the dome and allow the drippings to smoke the steak and onion disks. Allow then to roast and soften, top the disks with teriyaki sauce and butter. Season the onion disks with salt and pepper then place the onion disks on the grill grate with the steak. This side is semi-indirect as the charcoal is all banked on the opposite side.Ĥ. Once the steak has been seared on both sides, transfer it to a grill grate on the opposite side of the grill Dry baste with a bit more Q-Nami Seasoning (more sweet than salty). Place the scuffed and seasoned steak directly on the emberedĬoal pile for 1 minute and then flip. Agitate the coal pile and bank again to ensure the bed of coals is fully engaged. Season the steak with the 50/50 salt and pepper then season evenly with the Q-nami.ģ.
Clean any silver skin off the surface of the steak then scruff the outside of the steak to create more nooks and cranny’s for smoke, seasoning and caramelization. Allow your grill to run full open for 15 minutes to attain maximum temperature.Ģ. Light the coal pile from the bottom and level the dome up, draft door open. Fill your firebox ½ full, bank all your coals to one side so you have a charcoal wedge.
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