Drunken SpinalisSteven Raichlen
- Yield: Serves 4
- Method: Direct grilling
- Equipment: Oak or hickory chunks for grilling or 1 cup oak or hickory chips
For the Marinade
- 1 cup bourbon
- 1 cup soy sauce
- ¼ cup Asian (dark) sesame oil
- 2 tablespoons sugar
- 2 cloves garlic, peeled and minced
- 1 tablespoon peeled and minced fresh ginger
- 1 ½ pounds spinalis (2 12-ounce steaks)
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 tablespoon cold salted butter
1: In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar is dissolved.
2: Using a sharp knife, make a crosshatch pattern of shallow cuts on the top of the steak (about 1/4-inch apart) to prevent it from curling on the grill. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice. Marinate the steak for 4 hours in the refrigerator, turning once more. Drain the meat and pat dry before grilling.
3: Set up your grill for direct grilling and heat to high. (If using a gas grill, place the wood chips in the smoker box or a smoker pouch and run the grill on high until you see smoke.) On a charcoal grill toss the wood chips on the coals.
4: Brush and oil the grill grate. Grill the steak until cooked to taste, about 3 minutes per side for medium-rare. Generously season the steak with salt and pepper as it cooks.
5: Transfer the cooked steak to a cutting board. Impale the slice of butter on the end of a fork and rub it over the top of the steak. Let the steak rest for 2 to 3 minutes, then carve it crosswise into broad, very thin slices, holding the knife at a 45-degree angle to the top of the meat. Serve at once, spooning any juices over the meat.
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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.