Shook shares secrets of a winning steak
Regina Murphy
Saturday, July 25, 2009
Mark Shook, Emporian and manager of Waters True Value, won the Bruff’s and KVOE steak cooking contest last weekend. I spoke with him afterwards on what it took to come out on top in this highly competitive category. Shook has revealed a few of his secrets four our readers.
Q Congratulations, Mark! It’s pretty unusual to see a smoked steak. Most people just sear it. What did you do?
A I marinated it for 20 minutes in a combination of soy sauce, Worcestershire, and 11 special herbs and spices. Then I smoked it for an hour and a half.
Q How did you finish it off?
A For the last 10 minutes before turn-in, I put it directly over the fire to get the temperature up and lay some grill marks. I brushed it with a butter-bearnaise sauce that had shallots and sea salt in it. This steak, due to the marinade and slow heat, was very, very tender.
Q Just one steak?
A They gave me two steaks to work with. The second one I marinated in a blackberry wine cooking sauce we sell here in the store. It was a real hard decision which one turn in.
Q Charcoal? Gas? Seasoned woods?
A Of course I used my Good-One grill, and lump charcoal. I seasoned it with cherry wood.
Q Any “Winner’s Advice” to pass along?
A Sure! Cook slow, use good meats, and enjoy what you’re doing.
Mark said this first-ever Bruff’s steak cooking contest was a really fun event.
“ I am looking forward to next year to defend my title,” he said.