Steven Raichlen's Barbecue! Bible

Posts Tagged ‘steak’

12 Things You Need to Know About Tri-Tip

12 Things You Need to Know About Tri-Tip

Tri-Tip Dinner Photo by Jim Bob Barnett What grills like steak, but slices like brisket? Offers the beefy flavor of sirloin, but is mercifully forgiving when it comes to grilling time? If you answered tri-tip, you probably come from southern California, and if not, follow us to Santa Maria, where you’ll experience some of the best beef barbecue half the country has never experienced. The year was 1952. The scene of the crime? An old Safeway store, long since razed, in this agricultural town...

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Belly Up to Steak

Belly Up to Steak

Photo by BBQ Board member Dyal_SC The Spanish name says it all. Fajita, literally “girdle.” This robust steak from the underbelly of the steer (we call it skirt steak) has everything a carnivore hungers for: a bold flavor and no-nonsense texture you can sink your teeth into at a price you can afford. Anyone can look like a genius cooking a tender filet mignon. It takes skill—even cojones—to turn out a good skirt steak. The skirt belongs to a family of cheap, fibrous, big-flavored steaks...

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Barbecue University

Better Late Than Never—Predictions for Barbecue in 2014

Better Late Than Never—Predictions for Barbecue in 2014

2013 was a sensational year for barbecue. Wildly innovative dishes. Sizzling new grills. Fantastic new restaurants—often in locations where you’d least expect them. No one can foresee the future, of course (especially not through clouds of hickory smoke), but this Barbecue! Bible pundit will hazard some predictions. The coming year will bring us even better ’que—at home, at restaurants, and on the barbecue trail. Herewith, my barbecue predictions for 2014. Tempted by tentacles: In the last month, I’ve eaten...

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Eat Your Words

A Thousand Hills to Heaven

A Thousand Hills to Heaven

Josh Ruxin (right) with Heaven cook Patrick Mazimpaka The plot line is simple. High school boy has crush on girl and follows her to an African famine relief meeting. The boy embarks on a mission to Ethiopia, where he decides to devote his life to ending poverty. Boy gets a BA from Yale, Masters degree from Columbia, PhD as a Marshall Scholar in London, winning a Fulbright for a year in Bolivia for good measure. The newly minted PhD rubs elbows with presidents and...

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Barbecue University

The 10 Best Steaks for Unleashing Your Inner Caveman

The 10 Best Steaks for Unleashing Your Inner Caveman

Steak. The word alone unleashes your inner caveman. We instinctively prize such “upper” cuts as New York strip and tenderloin. True, meat closer to the backbone tends to be flavorful and tender (think filet mignon), which is why they cost top dollar. But as any true steak lover knows, there’s great eating to be found on the steer’s, er, undercarriage. Flank steak. Hanger steak. Skirt steak. Once deemed cuts for the poor, these belly steaks aren’t exactly cheap these days, but they’re a lot less expensive than top cuts. They’re richly endowed with flavor and they have the added benefit of being quick and easy to cook. All steaks should be generously seasoned, grilled...

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Barbecue University

The 10 Secrets to Grilling a Perfect Steak

The 10 Secrets to Grilling a Perfect Steak

Eating a perfectly cooked steak is a transcendent -- some would say lascivious -- experience for carnivores. There’s that first bite -- the outside crusty, salty, and darkly seared; the inside, beefy-tasting, juicy, sanguine, and impossibly tender. But let’s face it: Not even high-end steakhouses get it right all the time. No wonder backyard grillers face raw -- and pricy! -- steak with trepidation. You’d be surprised how many people know their...

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Steak Like They Grill It in France

Steak Like They Grill It in France

When asked the secret of great cuisine, the legendary French chef Fernand Point replied, "Butter, butter, and more butter." A disk of compound butter--cut from a log conveniently stored in your freezer--never fails to take a great steak into the stratosphere. So please allow me to share some exciting news with you: Whole Foods (Northeast Division) has just picked up my Planet Barbecue Grilling Butters. If you think a grilled New York strip is good,...

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PETER LE CLERCQ

WHERE'S THE BEEF?   This photo was taken at the amazing restaurant Elkerlicj, in the town of Madegem near Bruges, where my pal, Belgian grill genius Peter Le Clercq, is now serving 20 types of prestige beef from some of the top farms in Belgium--some of it aged 28 days or more. In a recent e-mail, Peter tells me he's now burning olive wood in the grill and orange in his wood-burning oven. Here's some of Peter's advice when it comes...

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STEAK TIPS

MAKE NO MIS-STEAK! 1) Choose a thick, intrinsically tender steak like T-bone, Porterhouse, New York strip, or rib-eye. 2) Refrigerate it until the moment of grilling. No good steakhouse would leave meat out at room temperature. 3) Season the meat generously with coarse sea salt or freshly ground black pepper. 4) Turn--don't stab--using tongs. Not a barbecue fork, please. 5) Give the meat a rest, at least 3 minutes before serving. It will...

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BBQ Boards

A 4th of July Redux from the Boards of BarbecueBible.com This week on barbecuebible.com, I thought I'd take some time to showcase some of the grilling that's being documented on our boards. Looks like a great 4th was had by all. In Lexington, South Carolina, Dyall cooked up some grilled chicken sandwiches using my recipe for Cornell Chicken Marinade from BBQ USA. Courtesy of northeastern Mass, we've got a doozie of an herb-rubbed flank steak....

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