Brisket
Brisket Steaks with Shallot Sage Butter
More Recipes from Episode 205: Secret Steaks
Brisket Steaks with Shallot Sage Butter Recipe
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
Frequently Asked Questions about Brisket Steaks
This method works best with fully cooked brisket—leftover or freshly smoked—since the goal is to reheat, sear, and add flavor without overcooking. Raw brisket needs much longer cooking time and won’t grill properly as a steak.
No problem. You can use plain unsalted butter with a bit of fresh chopped sage and minced shallot, or try a compound herb butter or chimichurri for a different flavor finish.
Our thanks to the sponsors of Project Fire Season 2:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.
