Project Fire
Episode 102: Steak and Beyond
The perfect grilled steak, using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender lamb steaks come with herb-scented Moroccan Charmoula. In today’s field trip chef Curtis Stone grills an 80 day-aged rib steak over a wood fire at Gwen Butcher Shop and Restaurant in L.A.
Recipes
- Dueling Beef Rib Steaks: Wagyu Vs. 80 Day Dry-Aged (From the restaurant: Gwen Butcher Shop & Restaurant)
- Dry-Brined Ribeyes With Anchovy Cream
- Grilled Lamb Steaks with Moroccan Charmoula