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Brisket Steaks with Shallot Sage Butter

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Brisket Steaks with Shallot Sage Butter

Recipe Notes

  • Yield: Serves 4
  • Method: Direct grilling (plus, smoking for the brisket)

Ingredients

  • 2 pounds barbecued (cooked) brisket, cut across the grain into 1 1/4 inch-thick slices
  • Sea salt and freshly ground black pepper
  • Shallot Sage Butter
  • 2-inch chunk of fresh horseradish root, peeled

Recipe Steps

1: Set up your grill for direct grilling and heat to high.   Brush or scrape the grill grate clean and oil it well.

2: Season the brisket slices on both sides with salt and pepper.   Brush the slices on both sides with half the Shallot Sage Butter; set the remaining butter aside.

3: Arrange the brisket slices on the grill running diagonal to the bars of the grate.   Grill until seared on the bottom, 2 to 3 minutes, giving each slice a quarter turn halfway through to lay on a crosshatch of grill marks.

4: Gently flip the brisket steaks and grill the other side the same way, 2 to 3 minutes more.

5: Serve the brisket steaks hot off the grill with the remaining Shallot Sage Butter spooned over them and the fresh horseradish grated on top with a Microplane or other fine-hole grater.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 2:

Big Green Egg Kalamazoo Green Mountain Grills FireMagic Creekstone Farms Weber Maverick Shun Basques Bonfire Workman Publishing Smoke n Fire

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.

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