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Cedar Plank Southwestern Steak recipes

Cedar Plank Southwestern Steak Recipe


Cedar Plank Southwestern Steak feat. Ready 2 Grill™ Pre-soaked Cedar Planks by Jaccard

Jaccard's patent pending Ready-2-Grill grilling planks eliminate the time and mess of pre-soaking cedar planks so you can spend more time doing the things you love without sacrificing flavor.


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Prep Time

Cook Time


Main Course


American, Southwestern


  • 1 Ready 2 Grill™ Pre-soaked Cedar Planks by Jaccard ((featured box item))
  • ¾ cup Your Favorite BBQ Sauce ((try Bigfoot Bold, Bully Sauce Red, or another from a previous Grill Masters Club monthly BBQ box))
  • 1 tbsp Brown Sugar
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Black Pepper
  • 1 Sirloin Steak ((1 - 1½ lb steak, cut ¾" thick))
  • t tbsp Extra Virgin Olive Oil ((sub your preferred cooking oil))


  • Note: You can make this recipe faster and/or change up the flavor profile of the dish by using a rub of your choosing from a previous Grill Masters Club box instead of creating your own using the dry ingredients. For example, consider Miners Mix XXX-Garlic Seasoning, Zesty Western Marinade by Hi Mountain Seasonings, Bow Valley's Missing Link Spice Rub, or any of your favorite rubs.

    About 1 hour before you're ready to grill the steak, combine sugar and dry seasonings to create your dry rub. Pat your steak dry, apply oil to each side as a slather, and apply your dry rub onto both sides of steak. Refrigerate until ready to grill.

  • Preheat your grill to high heat.

  • Sear the steak: Grill your sirloin steak for approximately 2 min. on each side, then remove from grill.

  • Remove Ready 2 Grill™ Pre-soaked Cedar Plank from the package and brush top of plank with oil.

  • Place your steak on top of the plank and place on your grill grate.

  • Cover your grill and reduce to medium heat.

  • Grill approximately 15 min. or until steak is cooked to your preferred doneness by measuring with a meat thermometer.

    After 10 minutes, brush the steak with 1/4 cup barbecue sauce and allow it to caramelize during the remaining time on the grill.

  • After the internal temperature has reached your preferred level of doneness, remove steak from grill. Cover steak loosely with foil; let it slack off for 5 minutes.

  • Cut your steak against the grain into thin slices. Serve with the remaining barbecue sauce on your cedar plank and enjoy!


beef, cedar planks, steak