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Steak and Potatoes: First Up, Tomahawks and Hasselbacks

Steak and Potatoes: First Up, Tomahawks and Hasselbacks

Welcome to the first installment of “Steak and Potatoes,” a new series by BarbecueBible.com celebrating the beautiful, enduring relationship on the plate of carnivores’ favorite meat and that humble starch, the potato.

Yes, steak—especially one of the generously marbled, more tender cuts—qualifies as a financial indulgence, but not when compared to what you’d spend at a high-end steakhouse. It can almost be considered economical to prepare steak at home. If you own a grill, that is. Even a cast-iron hibachi. And as we all know, your grill is the best tool you have for achieving ultra-hot steakhouse temperatures. All the better if it’s wood-fired. But gas grills work, too.

Whether it’s a luscious rib-eye, New York strip, porterhouse, flank steak, T-bone, or even beefy-tasting flat-iron or skirt steak, we’ll have you covered. And will suggest accompanying potato preparations (triple-smoked baked potatoes, smoke-roasted potatoes, and tailgate potatoes, for starters) that will put you and your tablemates in a swoon. Compound butters? Yes, we’ll share our best combinations. Like Blue Cheese Butter (see a link below).

We’ll not only draw from classic American favorites, but introduce you to some of the sensational steak and potato combinations Steven has encountered in his extensive travels. Armed with the information we’ll send, you’ll cruise your local meat counter with new purpose, or challenge your favorite butcher shop to produce exquisite, little known cuts for your live-fire soirees. There will be tips galore from the country’s iconic steakhouses. Even links to our favorite sources of steaks.

Launching this exciting series is a recipe for what Steven calls a “noble steak”—one of the most extravagant forms of the rib steak—an appropriately named beef tomahawk. Picture a monster 24-ounce steak cut from the rib roast with an extra-long section of rib bone attached. It doesn’t take much imagination to see a tomahawk. In our opinion, it tastes even richer than a T-bone. When meat is this extraordinary, you want to keep the preparation simple—good coarse salt (sea or kosher salt), freshly and coarsely ground black pepper, and wood smoke—with a disk of unctuous Blue Cheese Butter seductively melting into the meat for extra flavor and richness.

We present “Reverse-Seared Tomahawk Steaks with Blue Cheese Butter” from Project Fire.

Two steaks will generously serve four people.

And the potato? One of our most popular recipes has inexplicably been the Smoke-Roasted Hasselback Potato, which debuted on our website nearly a year ago. (Steven calls them “potato chips on a bone.”) Since then, the recipe has been widely shared. And huge numbers of people have purchased nifty “Hasselback Potato Cutting Guides” to ensure their potatoes are as Instagram-worthy as Steven’s. Yup. This is one kitchen gadget we need. These potatoes are the bomb. This is a recipe dinner guests will be begging you for.

Do you have a favorite steak preparation you’d like to share with us on Facebook, Instagram, Twitter, or the Barbecue Board?

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