I Tried Your CRAZIEST Steak Recipes

Ingredients

• 1.5 lb Beef Filet Steak (center‑cut, trimmed, about 2‑inch thick)
• 8 slices Bacon Strips (thick‑cut, preferably applewood smoked)
• 1/2 cup Barbecue Sauce (sweet and smoky, store‑bought or homemade)
• 8 pieces Cream Donuts (plain or glazed, split horizontally; store‑bought works fine)
• 2 large Yellow Onions (thinly sliced for caramelizing)
• 2 tbsp Unsalted Butter (for caramelizing onions)
• 1 tbsp Olive Oil (light coating for onions)
• 1 tsp Salt (kosher or sea salt)
• 1/2 tsp Black Pepper (freshly cracked)
• 8 pieces Toothpicks (to secure bacon wrap)
• 1 cup Hickory Wood Chips (for smoking; soak 30 min before use)

Instructions

1. Season and Wrap the Steak

   Pat the filet dry, season generously with salt and pepper. Lay the bacon strips overlapping slightly and wrap the steak tightly, securing each end with a toothpick.

   Time: PT10M

2. Apply Barbecue Sauce

   Brush both sides of the bacon‑wrapped steak with barbecue sauce, reserving a tablespoon for later finishing.

   Time: PT5M

3. Preheat Smoker

   Soak hickory chips for 30 minutes, then preheat the smoker to 225°F (107°C) using indirect heat.

   Time: PT15M

   Temperature: 225°F

4. Smoke the Steak

   Place the wrapped steak on the smoker grate, add the soaked hickory chips, and smoke for about 60 minutes, or until the internal temperature reaches 130°F (54°C) for medium‑rare.

   Time: PT1H

   Temperature: 225°F

5. Caramelize Onions

   While the steak smokes, thinly slice the onions. Melt butter with olive oil in a skillet over medium‑low heat, add onions, and cook, stirring occasionally, for 15 minutes until deep golden and sweet. Season with a pinch of salt.

   Time: PT15M

   Temperature: Medium‑low

6. Warm the Donuts

   Preheat the oven to 350°F (177°C). Place the donuts on a baking sheet lined with parchment and warm for 5 minutes until the exterior is lightly crisp and the interior stays soft.

   Time: PT5M

   Temperature: 350°F

7. Rest and Sear the Steak

   Remove the steak from the smoker, tent with foil and let rest 10 minutes. Then, in a hot skillet, sear each side for 5 minutes to develop a caramelized crust, basting with any remaining BBQ sauce.

   Time: PT15M

   Temperature: High

8. Slice the Steak

   Using a sharp knife, slice the steak thinly against the grain for maximum tenderness.

   Time: PT5M

9. Assemble the Sandwich

   Split each donut horizontally. On the bottom half, spread a thin layer of caramelized onions, add a mound of sliced steak, drizzle a little extra BBQ sauce, then top with the donut lid. Serve immediately while warm.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

52 g

Fat

45 g

Fiber

2 g