Steven Raichlen's Barbecue! Bible


The Perfect Steak from the 10th Anniversary Edition of Barbecue Bible

The Perfect Steak from the 10th Anniversary Edition of Barbecue Bible


Admit it. What’s the one dish you want to be able to nail every time you fire up the grill. How about the perfect steak? Here’s a delectable recipe from the new full-color edition of Barbecue Bible. It’s so quick and easy, you’ll miss it if you blink.
Start with a (barbecue) bible thick T-bone steak. Generously season on both sides with salt, white pepper, and mustard powder, then douse it with fresh lime juice and worcestershire sauce.


Pat the ingredients into the meat with a fork. What results is a spicy wet rub that seasons the steak while you light the grill. Preheat the grill screaming hot and brush and oil it before putting on the steaks. (Remember the Grill Master’s Mantra:
Keep it hot.
Keep it clean.
Keep it lubricated.



Cooking time is 3 to 4 minutes per side for medium rare steaks. Use tongs, not a barbecue fork, to turn. (A fork pokes holes in the meat, releasing the succulent juices.



Don’t forget to give each steak a quarter turn after 1-1/2 minutes to lay on a handsome crosshatch of grill markets.


Here’s the finished T-bones, but be sure to let the steaks rest for a couple minutes before serving. This allows the meat to “relax,” which makes for a juicer steak. For further details, see page 143.


To check for doneness, use the “poke test.” You can also use an instant read meat thermometer. Insert it through the side of the steak: a medium rare steak will be 145 degrees.

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