Sugared Steak Recipes

BIG GAME SUGAR STEAK

Steps:

• Place steak in a large bowl. Knead sugar into meat to form a thick crust. Cover the bowl with plastic wrap and let sit at room temperature; 3 to 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook steak on preheated grill until each side is caramelized, about 10 minutes per side.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place steak on prepared baking sheet.
• Roast in the preheated oven until steak is starting to firm and is reddish-pink and juicy in the center, about 20 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from oven and let rest for 15 minutes before slicing.

GRILLED SUGAR STEAK RECIPE - (3.9/5)

Steps:

• 1. Mix sugar and salt together in bowl. Pat steaks dry with paper towels, and place in 13- by 9-inch baking dish. Season each steak with 1 1/2 teaspoons sugar mixture on each side. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. 2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. 3. Clean and oil cooking grate. Transfer steaks to plate. (Steaks will be wet; do not pat dry.) Sprinkle steaks with 1 teaspoon sugar mixture on each side, then season with pepper. 4. Place steaks on hotter side of grill (if using charcoal) and cook (covered if using gas) until evenly charred on first side, 3 to 5 minutes, rotating and switching positions for even cooking. Flip steaks and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes, rotating and switching positions for even cooking. 5. Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes. Slice and serve. KEYS TO: The Best Sugar Steaks To get the right mix of sweet and savory, follow these steps. 1. Start with thick strip steaks. 2. Sprinkle with sugar and salt mixture, let them rest, and sprinkle again. 3. Watch them carefully and keep the steaks moving on the grill to prevent burning.

BROWN SUGAR SKIRT STEAK WITH SUCCOTASH

Steps:

• Prepare a grill or large grill pan for medium-high heat. Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl. Rub the mixture into the steaks and set aside for 15 minutes.
• Put the tomatoes in a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
• Whisk together the sour cream, cumin, lime zest and juice and a pinch of salt and pepper in a small bowl and set aside.
• Meanwhile, lightly oil the grill grates. Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill. Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both. Transfer the vegetables to a cutting board to cool slightly.
• Grill the steaks until crisp, about 4 minutes per side for medium rare. Set aside to rest for 5 minutes.
• While the steaks rest, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine. Season with salt and pepper.
• Slice the steaks across the grain and divide among 4 plates. Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro. Serve immediately.

SUGARED STEAK

Steps:

• Mix dry ingredients together.
• Dry rub sugar and seasoning on both sides of the steak.
• Place on grill searing until desired doneness is achieved.
• Let sit for 5 minutes upon removing.

SUGARED SIRLOINS

Steps:

• Heat grill or grill pan to high.
• Mix sugar and steak seasoning. Pat steaks dry. Coat completely on both sides with sugar and spice blend. Wash up. Spray grill or grill pan and cook steaks 10 to 16 minutes, medium rare to medium well doneness. Let stand 5 minutes for juices to redistribute and serve.

BEER AND BROWN SUGAR STEAK MARINADE

Steps:

• Preheat grill for high heat.
• Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
• Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
• Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

SWEET STEAK

Steps:

• In a small bowl, mix together sugar, salt, pepper, cayenne, black pepper and garlic powder.
• Rub all sides of the steaks with this mixture. Cover and allow to rest for 1 hour.
• After 1 hour, preheat the grill to high or preheat the broiler.
• Grill or broil over high heat for about 3-4 minutes on each side (depending on the thickness of your steaks) or until desired doneness is reached.