Cooking a Brisket Like a Steak

Ingredients

• 2.5 lb Beef Brisket Point (trimmed and cut into 1.5‑inch thick steaks)
• 1 large Asian Pear (peeled and pureed)
• 0.25 cup Soy Sauce (low‑sodium preferred)
• 2 tbsp Brown Sugar
• 3 cloves Garlic (minced)
• 1 tbsp Fresh Ginger (grated)
• 1 tbsp Sesame Oil (toasted)
• 1 tsp Black Pepper (freshly ground)
• 2 stalks Green Onions (chopped for garnish (optional))

Instructions

1. Trim and Portion the Brisket

   Place the brisket point on a cutting board, trim excess fat, and cut into 1.5‑inch thick steaks.

   Time: PT10M

2. Prepare the Asian Pear Marinade

   In a blender combine the peeled Asian pear, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Blend until smooth.

   Time: PT5M

3. Marinate the Brisket

   Place the steak pieces in a large zip‑top bag, pour the marinade over, seal, and refrigerate for 24 hours, turning the bag once halfway through.

   Time: PT24H

4. Bring to Room Temperature

   Remove the marinated steaks from the fridge, discard excess liquid, pat dry, and let sit at room temperature for 30 minutes.

   Time: PT30M

5. Preheat Grill for Semi‑Direct Heat

   Light the grill and set up one side for direct high heat and the opposite side for indirect heat. Aim for a grill temperature of about 400°F.

   Time: PT15M

   Temperature: 400°F

6. Sear and Finish Cooking

   Place the steaks directly over the hot zone and sear 3 minutes per side. Then move them to the indirect side, close the lid, and cook until the internal temperature reaches 203°F.

   Time: PT45M

   Temperature: 400°F

7. Rest and Slice

   Transfer the cooked steaks to a cutting board, tent with foil, and let rest 10 minutes. Slice against the grain into ½‑inch slices.

   Time: PT10M

8. Cleanup

   Dispose of used charcoal or clean gas burners, wash all utensils, and store any leftover meat.

   Time: PT20M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g