1To make the homemade teriyaki sauce, combine sake and mirin in a pan and burn off the alcohol.
2To make the homemade teriyaki sauce, combine sake and mirin in a pan and burn off the alcohol.
3To make the homemade teriyaki sauce, combine sake and mirin in a pan and burn off the alcohol.
4Add soy sauce and sugar to the pan.
5Add soy sauce and sugar to the pan.
6Add soy sauce and sugar to the pan.
7Stir and reduce the sauce to a nice consistency.
8Stir and reduce the sauce to a nice consistency.
9Stir and reduce the sauce to a nice consistency.
10Cover the 2 1/2-inch thick ribeye steak generously with the homemade teriyaki sauce.
11Cover the 2 1/2-inch thick ribeye steak generously with the homemade teriyaki sauce.
12Cover the 2 1/2-inch thick ribeye steak generously with the homemade teriyaki sauce.
13Transfer the steak to a container.
14Transfer the steak to a container.
15Transfer the steak to a container.
16Pour Dr. Pepper over the steak until fully submerged.
17Pour Dr. Pepper over the steak until fully submerged.
18Pour Dr. Pepper over the steak until fully submerged.
19Place the container with the steak in the refrigerator for wet-aging (intended for 6 months, but removed after 1 week due to unexpected changes).
20Place the container with the steak in the refrigerator for wet-aging (intended for 6 months, but removed after 1 week due to unexpected changes).
21Place the container with the steak in the refrigerator for wet-aging (intended for 6 months, but removed after 1 week due to unexpected changes).
22For the guarapo butter, melt butter in a skillet and add a generous amount of garlic.
23For the guarapo butter, melt butter in a skillet and add a generous amount of garlic.
24For the guarapo butter, melt butter in a skillet and add a generous amount of garlic.
25Cook the garlic until golden brown, then remove and chop it.
26Cook the garlic until golden brown, then remove and chop it.
27Cook the garlic until golden brown, then remove and chop it.
28Whisk room temperature butter, then add guarapo (sugarcane juice), and whisk again.
29Whisk room temperature butter, then add guarapo (sugarcane juice), and whisk again.
30Whisk room temperature butter, then add guarapo (sugarcane juice), and whisk again.
31Add the golden brown chopped garlic to the butter mixture and mix well.
32Add the golden brown chopped garlic to the butter mixture and mix well.
33Add the golden brown chopped garlic to the butter mixture and mix well.
34Spread a generous amount of the guarapo butter mixture over a fresh steak, ensuring it's completely covered.
35Spread a generous amount of the guarapo butter mixture over a fresh steak, ensuring it's completely covered.
36Spread a generous amount of the guarapo butter mixture over a fresh steak, ensuring it's completely covered.
37Place the buttered steak into a dryager (intended for 6 months).
38Place the buttered steak into a dryager (intended for 6 months).
39Place the buttered steak into a dryager (intended for 6 months).
40For the side dish rub, combine cumin, smoked paprika, mustard powder, onion powder, chipotle pepper, and garlic powder in a bowl and mix well.
41For the side dish rub, combine cumin, smoked paprika, mustard powder, onion powder, chipotle pepper, and garlic powder in a bowl and mix well.
42For the side dish rub, combine cumin, smoked paprika, mustard powder, onion powder, chipotle pepper, and garlic powder in a bowl and mix well.
43For the side dish wet mix, combine brown sugar, ketchup, mustard, tomato paste, malt vinegar, Worcestershire sauce, and liquid smoke in a bowl and mix well.
44For the side dish wet mix, combine brown sugar, ketchup, mustard, tomato paste, malt vinegar, Worcestershire sauce, and liquid smoke in a bowl and mix well.
45For the side dish wet mix, combine brown sugar, ketchup, mustard, tomato paste, malt vinegar, Worcestershire sauce, and liquid smoke in a bowl and mix well.
46In a pan, add oil and cook onions for a bit.
47In a pan, add oil and cook onions for a bit.
48In a pan, add oil and cook onions for a bit.
49Add ground beef (80/20) to the pan and cook until fully cooked, breaking it apart with a tool.
50Add ground beef (80/20) to the pan and cook until fully cooked, breaking it apart with a tool.
51Add ground beef (80/20) to the pan and cook until fully cooked, breaking it apart with a tool.
52Season the cooked ground beef with salt and pepper.
53Season the cooked ground beef with salt and pepper.
54Season the cooked ground beef with salt and pepper.
55Optionally, use a paper towel to remove some of the excess fat from the ground beef.
56Optionally, use a paper towel to remove some of the excess fat from the ground beef.
57Optionally, use a paper towel to remove some of the excess fat from the ground beef.
58Add the dry rub mix to the ground beef and stir to combine.
59Add the dry rub mix to the ground beef and stir to combine.
60Add the dry rub mix to the ground beef and stir to combine.
61Once the dry mix is fully incorporated, add the wet mix to the ground beef and mix in.
62Once the dry mix is fully incorporated, add the wet mix to the ground beef and mix in.
63Once the dry mix is fully incorporated, add the wet mix to the ground beef and mix in.
64Create a well in the ground beef mixture and add garlic, cooking it up for a little bit.
65Create a well in the ground beef mixture and add garlic, cooking it up for a little bit.
66Create a well in the ground beef mixture and add garlic, cooking it up for a little bit.
67Add green onions to the filling mixture towards the end.
68Add green onions to the filling mixture towards the end.
69Add green onions to the filling mixture towards the end.
70Open a bun, add a slice of American cheese, followed by the ground beef filling, and a tiny bit of pickles.
71Open a bun, add a slice of American cheese, followed by the ground beef filling, and a tiny bit of pickles.
72Open a bun, add a slice of American cheese, followed by the ground beef filling, and a tiny bit of pickles.
73Close the bun and crimp the edges.
74Close the bun and crimp the edges.
75Close the bun and crimp the edges.
76Repeat for multiple buns.
77Repeat for multiple buns.
78Repeat for multiple buns.
79Brush the assembled buns with egg wash and sprinkle sesame seeds on top.
80Brush the assembled buns with egg wash and sprinkle sesame seeds on top.
81Brush the assembled buns with egg wash and sprinkle sesame seeds on top.
82Bake the buns in a smoker at 350°F for about 20 minutes.
83Bake the buns in a smoker at 350°F for about 20 minutes.
84Bake the buns in a smoker at 350°F for about 20 minutes.
85Pat dry the Dr. Pepper aged steak after removing it from the container.
86Pat dry the Dr. Pepper aged steak after removing it from the container.
87Pat dry the Dr. Pepper aged steak after removing it from the container.
88Tie up the Dr. Pepper aged steak if it's falling apart due to tenderness.
89Tie up the Dr. Pepper aged steak if it's falling apart due to tenderness.
90Tie up the Dr. Pepper aged steak if it's falling apart due to tenderness.
91Remove the guarapo butter from the other aged steak.
92Remove the guarapo butter from the other aged steak.
93Remove the guarapo butter from the other aged steak.
94Season all steaks (fresh, Dr. Pepper aged, guarapo butter aged) with a generous amount of salt and black pepper.
95Season all steaks (fresh, Dr. Pepper aged, guarapo butter aged) with a generous amount of salt and black pepper.
96Season all steaks (fresh, Dr. Pepper aged, guarapo butter aged) with a generous amount of salt and black pepper.
97Let the seasoned steaks rest at room temperature for 30 minutes.
98Let the seasoned steaks rest at room temperature for 30 minutes.
99Let the seasoned steaks rest at room temperature for 30 minutes.
100Sear all steaks, then cook them over indirect heat until they reach an internal temperature of 135°F.
101Sear all steaks, then cook them over indirect heat until they reach an internal temperature of 135°F.
102Sear all steaks, then cook them over indirect heat until they reach an internal temperature of 135°F.
Ingredients
Dr. Pepper
Dr. Pepper
Dr. Pepper
Teriyaki sauce
Teriyaki sauce
Teriyaki sauce
1 ribeye steak
1 ribeye steak
1 ribeye steak
sake
sake
sake
mirin
mirin
mirin
soy sauce
soy sauce
soy sauce
sugar
sugar
sugar
guarapo (sugarcane juice)
guarapo (sugarcane juice)
guarapo (sugarcane juice)
butter
butter
butter
garlic
garlic
garlic
salt
salt
salt
black pepper
black pepper
black pepper
cumin
cumin
cumin
smoked paprika
smoked paprika
smoked paprika
mustard powder
mustard powder
mustard powder
onion powder
onion powder
onion powder
chipotle pepper
chipotle pepper
chipotle pepper
garlic powder
garlic powder
garlic powder
brown sugar
brown sugar
brown sugar
ketchup
ketchup
ketchup
mustard
mustard
mustard
tomato paste
tomato paste
tomato paste
malt vinegar
malt vinegar
malt vinegar
Worcestershire sauce
Worcestershire sauce
Worcestershire sauce
liquid smoke
liquid smoke
liquid smoke
oil
oil
oil
onions
onions
onions
ground beef 80/20
ground beef 80/20
ground beef 80/20
green onions
green onions
green onions
buns
buns
buns
1 slice American cheese
1 slice American cheese
1 slice American cheese
pickles
pickles
pickles
egg wash
egg wash
egg wash
sesame seeds
sesame seeds
sesame seeds
Equipment
skilletcontainerrefrigeratordryagersmokerpan
Tips
When making teriyaki sauce, burn off the alcohol from sake and mirin to avoid bitterness.
Reduce the teriyaki sauce to achieve a nice consistency.
When covering a steak with butter for dry-aging, ensure the entire steak is covered to prevent oxidation.
To remove excess fat from ground beef, use a paper towel, but don't remove too much as fat adds flavor.
For Sloppy Joe buns, crimp the edges of the bun after filling and make sure to make multiple.
When seasoning steak for grilling, keep it simple with salt and black pepper to allow the natural flavors to shine.
Let seasoned steaks rest at room temperature for 30 minutes for deep salt penetration.
After searing, cook steaks over indirect heat until they reach an internal temperature of 135°F.