By Chef Eric Gephart

Blackened Steak Tip Pasta

Raciones: 4 people
Tiempo de cocción: 0 - 30 min
A la parrilla


  • Main

There is nothing better than a delicious quick-fire steak dish that can feed the whole family! Fire up the grill and join me as we serve up some adventure!


  1. 01

    Stabilize your grill at 400F – 500F. Once the charcoal is engaged and the grill is to temperature, place the smoking wood in the hottest portion of the coals to attain clean smoke. Place a cast iron pan on the grill grate surface and allow the pan to come to temperature.



    • 1 Large Chunk of Pecan Smoking Wood
  3. 02

    Place 2 teaspoons of olive oil and 1 tablespoon of butter in the pan. Season the beef tips with the blackening seasoning then test one piece of beef in the pan to ensure the pan is hot enough to sear the beef and not stew it.



    • 2 tablespoons Olive Oil
    • 4 tablespoons Unsalted Butter
    • 2 tablespoons Lanes BBQ Blackening Seasoning
    • 8 ounce E3 Beef Steak Tips (Ribeye/NY Strip)
  5. 03

    Place the beef in the hot pan without stacking or overcrowding. Close the dome so the beef can accept some of the smoke. After 1 minute flip the steak and create some space to sear the mushrooms in the pan with the beef. Allow to cook for 1 minute then add the garlic and scallions, toss evenly and allow to sear and caramelize without over cooking the beef.



    • 1 cup Mushrooms
    • 2 Each Scallion Sliced
    • 1 tablespoon Garlic Rough Chop
  7. 04

    Add the remaining 3 Tablespoons of butter to the pan then add the cooked egg noodles. Toss to evenly coat and warm the noodles. Season with salt to taste. Remove from the grill, garnish with the grilled bread and enjoy!



    • 4 tablespoons Unsalted Butter
    • 3 cups Egg Noodles Cooked
    • 2 teaspoons Kosher Salt
    • 3 Pieces Had Torn Baguette Butter and Grilled