Brisket Steaks with Shallot Sage ButterSteven Raichlen
Brisket Steaks with Shallot Sage Butter
- Yield: Serves 4
- Method: Direct grilling (plus, smoking for the brisket)
- 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
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.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.