Kid's Class Day 3 Everything Steak!!!

Kids Class Day 3 

All Things Steak, Steak Sandwich, Steak Fried Rice, Sous Vide, Reverse Sear


  1. Prepare the Steaks:
    • Remove the steaks from the refrigerator and let them come to room temperature for about 20 minutes. Season both sides of the steaks generously. Using your Spade L. Ranch, White Lighting, OTF Brisket Rub. 
  2. Preheat the Smoker:
    • Preheat your smoker or oven to 275F
  3. Load your Smoker:
    • Place the steaks directly on the smoker grate. Smoke the steaks until they reach an internal temperature of about 10-15°F before your desired doneness:
      • For medium-rare: 115-120°F
      • For medium: 125-130°F
      • This usually takes about 45 minutes to 1 hour, depending on the thickness of the steaks.
  4. Prepare for Searing:
    • You are now ready to sear anyway you’d like too! You can use a hot cast iron pan with some butter or beef tallow. You can use a gas grill or charcoal grill. The most important part about searing steaks is the temperature. You want your grill temperature to be between 550-650.
  5. Searing
    • Sear the steaks for 1-2 minutes on each side, or until a rich, golden-brown crust forms. You can also sear the edges for about 30 seconds each. 
  6. Rest and Serve:
    • Let the steaks for 10 minutes. This ensures they are juicy and tender.


Sous Vide Method


  • 1 ribeye (1 to 1.5 inches thick)
  • 1st Spade L. Ranch Beef Marinade
  • 2nd Boars Night Out White Lighting
  • 3rd OTF Brisket Run


  • Sous vide machine
  • Large pot or container for water bath
  • Large pot with Ice and water to cool steak when they come off (5 minutes)
  • Vacuum sealer or zip-lock freezer bag
  • Skillet or grill for searing


  1. Prepare the Steak:
    • Season the steak in order with Spade L. Ranch, White Lighting, and OTF Brisket Rub.
  2. Bag the Steak:
    • Place the steak in a vacuum-seal bag or zip-lock freezer bag.
    • If using a vacuum sealer, seal the bag. If using a zip-lock bag, use the water displacement method: seal the bag most of the way, then slowly lower it into the water bath, allowing the water pressure to push the air out before sealing it completely.
  3. Preheat the Sous Vide Machine:
    • Fill a large pot or container with water and attach your sous vide machine.
    • Set the temperature to your desired doneness:
      • Medium-Rare: 130°F 
      • Medium: 135°F 
  4. Cook the Steak:
    • Once the water reaches the target temperature, place the bagged steak in the water bath.
    • Cook for 1 to 3 hours. For a typical 1 inch thick steak, 1.5 to 2 hours is usually sufficient.
  5. Finish the Steak:
    • Take your bagged steak out of your hot water and dunk it in the ice bath for 5 minutes. 
    • Remove the steak from the bag and pat it dry with paper towels. This step is crucial for achieving a good sear.
    • Heat a skillet over high heat until it’s very hot. Add a tablespoon of butter or olive oil. Sear the steak for about 30-60 seconds on each side, just until a crust forms. 


  • Let the steak rest for a minimum of 10 minutes
  • Ask for parental permission to slice your steak, against the grain!

Ingredients: Fried Rice

  • 2 cups cooked rice (preferably cold, day-old rice)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce 
  • 1 tbsp sesame oil
  • 1 tbsp Garlic Paste
  • 2 eggs
  • 1 Bag of Frozen Stir Fry Vegetables 
  • 1 tbsp White Lighting 
  • Green onions; Sliced for Garnish
  • Beef Tallow or butter and vegetable oil

Ingredients: Yum Yum Sauce:

  • 1 cup Kewpie mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Sriracha 
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp Blanco Seasoning
  • 1 Tbsp Water 


  1. Mix all ingredients together in a bowl and whisk together. This sauce should be a little bit runny. You can take out the sriracha if you don’t like any spice! Make this sauce and set aside. 


  1. Prepare the Ingredients:
    • Cook your rice a day ahead or cook your rice and place it in the refrigerator until it has cooled down completely. If you use fresh cooked rice or the rice is not cold, your stir fry could be mushy. 
  2. Cook the Steak:
    • Take your Sous Vide Steak out of the bag and pat dry. 
    • Add your beef tallow or 1 tablespoon of oil to the griddle and sear your steak for 1 ½ minutes on both sides.
    • Remove the steak from the griddle and set aside to let the steak rest. 
  3. Cook the Vegetables and Rice:
    • Add another cube of beef tallow or another tablespoon of vegetable oil to your griddle. Add your vegetables and cook for 4 minutes. 
    • While your vegetables are cooking, on the other side of the griddle, add a cube of beef tallow or 1 tablespoon of butter and add your rice. Add your soy sauce, sesame oil, and oyster sauce to your rice. 
    • Mix your sauce and rice together. Make sure not to squish or crush the rice when mixing it together, be gentle with it. 
    • After your rice is mixed well with your sauce, mix in your vegetables and place to the side of your griddle. 
    • ***** If you don’t have a griddle, that’s okay! You can do this in individual steps using a pan. You can cook the vegetables first in your pan, set aside. Then cook your rice and sauce.*****
  4. Cook the Eggs:
    • Add some butter to your griddle and crack your eggs right onto the griddle! Scramble your eggs and a pinch of salt once they’re cooked. 
    • Mix your eggs with your rice and vegetables.
  5. Combine Everything:
    • This next step requires a sharp knife, parental supervision needed! -Now that your steak has been resting, slice it or cube it up carefully, don’t be afraid to ask for help with this step! Add your steak to the griddle and mix with your fried rice!
    • Mix it for 3 minutes and remove from your griddle!

Enjoy your Steak Fried Rice!! 

Ingredients: Steak Sandwich

  • 1 Ribeye Steak
  • Beef tallow or olive oil
  • Salt and pepper to taste
  • 4 hoagie rolls or French baguettes
  • Provolone cheese
  • 2 tablespoons butter
  • Arugula 

Ingredients: Garlic Aioli

  • ¾ Cup Mayo
  • 2 Tsp Garlic Paste
  • 2 ½ Tbsp Lemon Juice
  • 2 tsp Big swede badass beef boost

Instructions: Aioli

  1. Mix all ingredients in a bowl and whisk together. Set this aioli aside for your sandwich. 

Instructions: Steak Sandwich

  1. Cook the Steak:
    • For this sandwich we are using a steak that was cooked with the reverse sear method. At this point in the recipe, we are ready to sear our steak on both sides.
    • Heat your beef tallow in a large skillet or griddle over medium-high heat.
    • Cook this steak on each side for 1 ½ minutes and set to the side when done. It’s important to let your steak rest for a minimum of 10 minutes before you cut it. 
  2. Toast your Roll:
    • This next step requires a sharp knife, parental supervision needed!
    • With help from an adult, slice your roll and toast in some butter on each side. 
  3. Assemble the Sandwiches:
    • This next step requires a sharp knife, parental supervision needed!
    • Slice your steak, against the grain lines, nice and thin and place them on the bottom of the roll. 
    • Add your cheese of your choice, and melt your cheese with a torch or using the broiler setting on your oven. 
        1. Place your roll, steak, and cheese onto a cookie sheet and place it in the oven until your cheese is melted. Don’t walk away or get distracted, this will only take a minute or two. 
    • After your cheese is melted, place some arugula on top of your melted cheese. Spread your garlic aioli onto the top roll and finish building your sandwich!

Enjoy your Steak Sandwich!

Back to blog