烟熏三尖与jeow som蘸酱

将1 1/2杯啤酒和盐一起搅拌在加仑大小的拉链塑料袋中，直到溶解为止。将牛排添加到袋子，密封，然后放在有框的烤盘上。冷藏2小时，偶尔转动袋子和按摩牛排。

与此同时,结合芫荽叶,柠檬草,garlic in a blender, and process on high speed until finely minced, about 30 seconds, stopping to scrape down sides as needed. Add oyster sauce, fish sauce, brown sugar, pepper, and remaining 3/4 cup beer, and process on high speed until smooth, about 30 seconds. Remove steaks from refrigerator. Drain and discard beer mixture, and pour cilantro marinade over steaks in bag, massaging gently to coat steaks. Seal bag, and return steaks to refrigerator. Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours.

加热一块木炭的烟囱，直到火焰平息和煤被灰烬轻轻覆盖。安排煤进行两区烹饪：沿木炭烤架底部炉排的一半储备。沿煤的边缘添加日志。将上油的烹饪炉子放在煤上；打开烧烤架的底部和顶部通风口。盖上烧烤炉，并加热到中高（400°F至450°F）。从塑料袋中取出牛排，然后丢弃腌料。烧烤牛排在直接热量上，经常被发现，翻转，直到焦糖约5分钟。将牛排与脂肪帽面煤一起转移到间接热量。盖上锅盖，偶尔翻转牛排，直到插入最厚的最厚的温度计为125°F插入中等稀有的温度计，30至35分钟。 Transfer steaks to a platter, and let rest until internal temperature rises to 135°F, about 10 minutes. Thinly slice against the grain, and serve on rice or with lettuce leaves as wraps, alongsideJeow Som dipping sauce。