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Conway’s Mustard Steak

This is a very simple preparation and primitive cooking method, but the results are extraordinary. This is an old family recipe I learned a long time ago from a good friend.

Ingredients:

  • Steak (should be a large, thick cut of beef, such as London Broil, or Round Steak, at least 1.5-2″ thick.)
  • Ordinary yellow mustard (French’s, etc.)
  • Common table salt

Supplies:

  • Charcoal briquettes
  • lighter fluid
  • charcoal starter chimney
  • Fire starter

 

  • Casserole dish
  • Paper towels
  • Serving platter
  • basting brush
  • BBQ tongs or fork
  • Serving knife

Instructions:

Preparation:

1-2 days ahead of cooking:

  1. Dry the meat with paper towels, then apply a thick coating of yellow mustard with the basting brush until steak is completely covered on all sides.
  2. Sprinkle very liberally with salt until mustard achieves a paste-like, crusty consistency.
  3. Lay in casserole dish for 24-48 hrs in refrigerator, marinating.

Fire preparation:

  1. Fill charcoal starting chimney with briquettes. Wad up paper towels or newspaper, douse with lighter fluid, and place under the chimney. Don’t put fluid on the charcoal.
  2. Light the paper with the fire starter. The coals should ignite easily, and be ready in 5-10 minutes. Let them burn in the chimney until they are glowing orange, then spread them out on a scraped area of bare earth the ground, or in a fire pit, or in a charcoal grill.
  3. Make sure you have sufficient lit charcoal to cover the ground with a good, thick layer of coals, with no gaps between them, covering an area at least twice the size of the meat.  This may be more than 1 chimney full of coal, so be sure to get enough going before you start cooking.

Cooking:

  1. Lay the steak directly on the coals, ensuring that the coat of mustard is still intact on the side touching the coals. (Usually, this will be the top side of the steak, as the juices in the bottom of the marinade pan will tend to wash the mustard off the bottom of the steak. Re-apply more mustard and salt on the now-exposed bottom side of the steak to restore a complete coating. The mustard will sear into the meat, protecting the meat itself.
  2. Once the meat is on the fire, let it sit. Don’t touch it or poke it.
  3. Let the steak cook for a long time. Exact cooking time will vary depending on thickness of the meat, but 10-20 minutes or even longer is typical.
    1. Don’t use a clock, however; rather, watch the steak for signs that it is ready. When you start seeing blood droplets appear on the top side of the steak, it will be ready to flip within a few minutes.
    2. Wait until you see droplets coming up all over, not just in one place. Then, using the BBQ tongs or fork, lift the steak off the coals, and knock any coals that have adhered to the meat off, then lay the steak back down on a fresh section of coals.
  4. Continue to cook on second side, once again waiting to see blood juices coming up through the top surface of the steak. It should take significantly less time for the second side to cook through.
  5. Once blood is again visible on the top side remove from the fire, knock off any stuck coals, and rest on the serving platter for about 4-5 minutes.

Serving:

  1. Slice thin and serve.
    1. Steak should be perfectly seared on the outside, and a full-spectrum gradient of done-ness should be evident through the cut, from well and crispy to rare or even blue in the middle, depending on the thickness of the cut and the cooking time.
    2. The mustard and salt flavor will have permeated the meat throughout, and especially the outside crust will be intensely flavorful.
  2. It will not need any additional seasoning or sauces.
  3. Serve with corn, potatoes, or other favorite BBQ side dishes, and your favorite beverage. Goes excellent with beer or a fruity alcoholic punch, margaritas, etc.

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