The cook
Wood
Heat
225°F → high sear
Target
Desired doneness; official whole-cut safety baseline 145°F + 3-minute rest
Also works with: Hickory, Mesquite Acacia
Marinate thick-cut steaks in bourbon, soy sauce, water, crushed garlic, and a small amount of brown sugar. Refrigerate several hours or overnight. Pat dry. Smoke around 225°F until 10–15°F below the intended final temperature. Transfer to a very hot grill, griddle, or cast-iron surface and sear 1–3 minutes per side until crust develops. Rest before slicing.
Recipe by Kona — updated from the Kona Aloha Grill Book.
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