Dr. Pepper Wet-Aged Steak & Sloppy Joe Buns

Serves 1
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Directions

  1. 1To make the homemade teriyaki sauce, combine sake and mirin in a pan and burn off the alcohol.
  2. 2Add soy sauce and sugar to the pan.
  3. 3Stir and reduce the sauce to a nice consistency.
  4. 4Cover the 2 1/2-inch thick ribeye steak generously with the homemade teriyaki sauce.
  5. 5Transfer the steak to a container.
  6. 6Pour Dr. Pepper over the steak until fully submerged.
  7. 7Place the container with the steak in the refrigerator for wet-aging (intended for 6 months, but removed after 1 week due to unexpected changes).
  8. 8For the guarapo butter, melt butter in a skillet and add a generous amount of garlic.
  9. 9Cook the garlic until golden brown, then remove and chop it.
  10. 10Whisk room temperature butter, then add guarapo (sugarcane juice), and whisk again.
  11. 11Add the golden brown chopped garlic to the butter mixture and mix well.
  12. 12Spread a generous amount of the guarapo butter mixture over a fresh steak, ensuring it's completely covered.
  13. 13Place the buttered steak into a dryager (intended for 6 months).
  14. 14For the side dish rub, combine cumin, smoked paprika, mustard powder, onion powder, chipotle pepper, and garlic powder in a bowl and mix well.
  15. 15For 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.
  16. 16In a pan, add oil and cook onions for a bit.
  17. 17Add ground beef (80/20) to the pan and cook until fully cooked, breaking it apart with a tool.
  18. 18Season the cooked ground beef with salt and pepper.
  19. 19Optionally, use a paper towel to remove some of the excess fat from the ground beef.
  20. 20Add the dry rub mix to the ground beef and stir to combine.
  21. 21Once the dry mix is fully incorporated, add the wet mix to the ground beef and mix in.
  22. 22Create a well in the ground beef mixture and add garlic, cooking it up for a little bit.
  23. 23Add green onions to the filling mixture towards the end.
  24. 24Open a bun, add a slice of American cheese, followed by the ground beef filling, and a tiny bit of pickles.
  25. 25Close the bun and crimp the edges.
  26. 26Repeat for multiple buns.
  27. 27Brush the assembled buns with egg wash and sprinkle sesame seeds on top.
  28. 28Bake the buns in a smoker at 350°F for about 20 minutes.
  29. 29Pat dry the Dr. Pepper aged steak after removing it from the container.
  30. 30Tie up the Dr. Pepper aged steak if it's falling apart due to tenderness.
  31. 31Remove the guarapo butter from the other aged steak.
  32. 32Season all steaks (fresh, Dr. Pepper aged, guarapo butter aged) with a generous amount of salt and black pepper.
  33. 33Let the seasoned steaks rest at room temperature for 30 minutes.
  34. 34Sear all steaks, then cook them over indirect heat until they reach an internal temperature of 135°F.

Ingredients

  • Dr. Pepper
  • Teriyaki sauce
  • 1 ribeye steak
  • sake
  • mirin
  • soy sauce
  • sugar
  • guarapo (sugarcane juice)
  • butter
  • garlic
  • salt
  • black pepper
  • cumin
  • smoked paprika
  • mustard powder
  • onion powder
  • chipotle pepper
  • garlic powder
  • brown sugar
  • ketchup
  • mustard
  • tomato paste
  • malt vinegar
  • Worcestershire sauce
  • liquid smoke
  • oil
  • onions
  • ground beef 80/20
  • green onions
  • buns
  • 1 slice American cheese
  • pickles
  • egg wash
  • 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.

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