Cowboy Steak

My friend, Sean Devereux, came home the Friday before Father’s Day to a wonderful surprise.  His two sons, Jack and Michael, had gotten him a Big Green Egg for Father’s Day.  Sean promptly, with the help of the boys, cooked the next three Devereux family dinners on his new Egg.  One of those was this recipe which he got from a recipe book titled Patio Daddyo.  (Another was BBQ.)  Yesterday I used the recipe on a cut the local Ingles had labelled London Broil.  It was a success, and we will be doing it again.  I have modified it only slightly from Sean’s recipe


  • 2-3 lb. London Broil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 2 1/2 tablespoons sugar


  1. Mix all ingredients except the meat in a dish.
  2. Cover the meat liberally with the rub.
  3. Let the meat sit at room temperature for 1 1/2 to 2 hours
  4. Heat your Egg to between 400 and 500 degrees.
  5. Cook the meat for approximately five minutes on each side until the internal temperature is to your liking.  (Please do not overcook it.)
  6. Wrap the meat in foil, and let it rest for 5 to 10 minutes.
  7. Slice thinly and serve.

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