Barbecue Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbecue Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbecue Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 lb boneless chuck steak, 1 1/2" thick
• 1 clove garlic, peeled and minced
• 1/4 cup wine vinegar
• 1 Tbsp brown sugar
• 1 tsp paprika
• 2 Tbsp Worcestershire sauce
• 1/2 cup catsup (ketchup)
• 1 tsp salt
• 1 tsp dry or prepared mustard
• 1/4 tsp black pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut the beef on a diagonal, across the grain into slices 1" wide

Step 2: Technique & Execution

Place these in the crockpot

Step 3: Technique & Execution

In a small bowl, combine the remaining ingredients

Step 4: Technique & Execution

Pour over the meat, and mix

Step 5: Technique & Execution

Cover and cook on Low for 3 to 5 hours.