Hey, Griller! Recipes can only be rated & reviewed in the
Pit Boss Grills App.
3 Servings
20 minutes Prep Time
20 minutes Cook Time
Two classic grilled treats, combined into one! This grilled steak recipe is first seasoned with simple spices and cooked on the wood pellet grill before being topped with a homemade jalapeño-popper inspired crust! The result? Juicy, tender steak with a melty cheesy topping that's packed with all the flavor from fresh jalapenos, garlic, and bacon.
Cooking method: This recipe is easily grilled at a high temperature of 400-500°F. However, if you prefer a reverse-seared or even sous vide steak, you can start with one of those methods before firing up the grill to melt and color the crust topping.
In a food processor or blender, add cheese, cream cheese, bacon, jalapeno, sour cream, garlic, salt, and bread crumbs. Blend until smooth, then pour into a piping bag and leave at room temperature.
Season your steaks with GSP rub (or garlic, salt, and pepper) and grill directly on the preheated grates. Grill until 10°F under your desired temperature.
Remove steaks from grill and allow to rest for 3-4 minutes. Then, pipe the crust mixture onto the rested steaks.
Place the steaks onto the upper rack of your grill and continue to cook until the crust colors slightly and the steak reaches your desired internal temperature, about 4-5 minutes.
Remove from the grill, slice, and serve immediately!
Recipe Note
Pro Tip: The panko bread crumbs help to keep the cheese mixture from melting off your steak.
