# Dr. Pepper Wet-Aged Steak & Sloppy Joe Buns

This recipe features a ribeye steak wet-aged in teriyaki and Dr. Pepper, alongside a side dish of Sloppy Joe buns with a homemade sauce and ground beef filling.

- Cuisine: American
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- skillet
- container
- refrigerator
- dryager
- smoker
- pan

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=Rc56qSN1cAo
- Recipe page: https://www.cliprecipe.com/recipe/891f8250-e954-4b8c-896e-50eae462518e
- Extracted: 2026-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt