Steven Raichlen's Barbecue! Bible

Steaks

Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates

Excerpted from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Photographs by Santiago Soto Monllor. I first learned the technique of pan-roasting rib eye when I apprenticed […]

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Axe-Handle Rib-Eye Steak

Excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015. Photographs by William Hereford.

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Rib Eye with Pepita-Lime Butter

Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers. This recipe is for an enormous rib eye, a special occasion […]

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T-Bone Steaks on a Shovel

A dramatic dish inspired by the Australian Outback, where lamb was often grilled on a shovel blade over a campfire.

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Bool Kogi (Korean Sesame Grilled Beef)

Bool kogi is eaten like moo shu or fajitas, using lettuce instead of a pancake or tortilla.

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Chivito (Uruguay’s Amazing Steak and Egg Sandwich)

The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. (“We eat meat […]

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Tamari-Glazed Steak with Sweet-and-Spicy Rice

Photo by Ken Goodman Skirt and flank steaks are some of our favorites to grill, but when it’s fancy time we go for the New York Strip, a nice 1-inch-thick […]

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How to Prepare Flank Steak

A quick-cooking, flavorful cut of meat, flank steak is a favorite for the grill. When sliced correctly on the diagonal, the resulting pieces are tender and attractive.

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