Featured Recipe: Grilled Thor’s Hammer

Beef shank isn’t the kind of cut you cook on a whim; it’s the kind you plan around. It also requires the right approach to get it right. While it’s traditionally braised, grilling it brings a different dimension: smoke, char, and a finish that feels like summer.

This isn’t a hot-and-fast steak. It’s a low-and-slow process followed by a proper sear, turning a tougher cut into something to be shared and pulled apart at the table.

Ingredients

1 Thor’s Hammer (beef shank)

2 tbsp. Na*Kyrsie Meats Brisket Rub

Instructions

1. Season the shank with the brisket rub and let it sit at room temperature for 45–60 minutes.

2. Place the shank on the grill over indirect heat (250–275°F). Cover and cook for 2–3 hours, turning occasionally, until the meat begins to soften.

3. Move to direct heat and sear all sides to develop a crust, about 3–5 minutes per side.

4. The meat should be tender and yielding. If it resists, return to indirect heat and continue cooking.

5. Remove from the grill and let rest for 10–15 minutes.

Ready to give it a try?

 

SHOP THOR'S HAMMER BEEF SHANK

Butcher’s Tip: Think of this cut more like a roast than a steak. If you try to cook it hot and fast, it will fight you. If you give it time and controlled heat, it turns out great every time.