Steven Raichlen's Barbecue! Bible

Posts Tagged ‘steak’

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 over...

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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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GAUCHO STEAK

GAUCHO STEAK AND GRILLED GREEN ONIONS Here's a simple but explosively flavored steak using Steven's new Argentinean Spice Rub. The flames are fueled by wine barrel staves and oak chunks. First, drizzle the steak with extra-virgin olive oil. Thickly crust it with Planet Barbecue's Argentinean Spice Rub, which can be found at Argentinean Spice Rub Sear the steak to the desired degree of doneness over a hot fire. Let rest for 2 to 3 minutes...

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TUCSON

GREETINGS FROM TUCSON!  Steven was in Tucson this past weekend for a fabulous event--the Festival of Books. He showed 'em how to make Tucson T-bones, ember-roasted steaks with fried jalapeno chiles. There are a lot of Planet Barbecue and "Primal Grill" fans in Tucson. Roast the steaks directly on the embers. Steven with fellow authors Scott Simon (left) and Frank De Ford of National Public Radio.

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LE MAITRE DU GRILL

WHAT'S COOKING ON LE MAITRE DU GRILL?    Tuscan-style grilled chicken under a brick ("Planet Barbecue," page 377). Steven's French TV show, "Le Maitre du Grill" is airing now on Zeste TV: Le Maitre du Grill.   Caribbean pineapple babyback ribs ("Planet Barbecue," page 234).    Spruce-grilled steak ("Planet Barbecue," page 162).

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