103. MAKE NO MIS-STEAK blocks_image
     
People may dream of smoking whole hogs and briskets, but admit it: what you really want to know for everyday use on a practical basis is how to grill the perfect steak. This show reveals all the secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. You’ll learn how to achieve perfect doneness every time using the “four-finger” poke test.
     
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Source: Adapted from The Barbecue Bible by Steven Raichlen
(Workman, 2008)
Method: Direct grilling
Serves: 4


For the rub:

2 teaspoons ground ancho chili powder
2 teaspoons coarse salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon mustard powder

4 12-ounce T-bone steaks (each at least 1-1/4 inches thick and 12 to 14
ounces)

1/2 cup best quality extra virgin olive oil
4 jalapenos, thinly sliced (do not seed)
4 cloves garlic, peeled and thinly sliced
1/2 cup fresh cilantro leaves, chopped

You’ll also need:

1 cup mesquite chips or chunks, soaked in water to cover for 1 hour, then
drained

In a small bowl, combine the chili powder, salt, oregano, cumin, garlic powder, black pepper, and mustard powder.

Set up your grill for direct grilling and preheat to high. Toss the mesquite chips on the coals or put them in your grill’s smoker box.

Season the steaks generously on both sides with the rub. Brush and oil the grill grate. Arrange the steak on the grate placing it on a diagonal to the bars. Grill for about 3 - 4 minutes, then rotate the steak a quarter turn to create an attractive crosshatch of grill marks; grill for 1 to 2 minutes more. Turn the steak over and grill for about 3 minutes, then rotate a quarter turn and finish cooking to the desired doneness. The internal temperature when read on an instant read meat thermometer should be 140 to 145 degrees F for medium-rare.

Transfer the steaks to a warm platter or plate and keep warm.

Meanwhile, heat the olive oil almost to smoking in frying pan on the grill’s side burner. (If you don’t have a side burner, do this on your kitchen stovetop.) Add the jalapenos, garlic, and cilantro and cook until fragrant and just beginning to brown, 2 minutes. Spoon this mixture over the steaks and serve at once.
 
   
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Source: Adapted from Barbecue Bible by Steven Raichlen (Workman, 2008)
Method: Direct grilling
Serves: 2 to 3
Advance Preparation: 1 to 2 hours for marinating the steaks

For the beef and marinade:

4 boneless rib-eye steaks, each about 1/4 inch thick
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake, rice wine, or sherry
2 tablespoons Asian (dark) sesame oil
8 cloves garlic, thinly sliced
4 scallions, both white and green parts, trimmed and minced
2 tablespoons sesame seeds, toasted
1/2 teaspoon freshly ground black pepper

For serving:

Grilled scallions
Grilled cloves of garlic (skewer on toothpicks)
Romaine lettuce leaves
Small bowls of Korean chile paste (toejang)
Korean pickled cabbage (kimchi)
Asian Pear Dipping Sauce (optional; see recipe below)

Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Arrange steaks in one layer in a baking dish. Pour the marinade over them, cover, and refrigerate for 1 to 2 hours.

Preheat the grill to high. When ready to cook, oil the grill grate.

Remove the steaks from the marinade and drain. (Discard the marinade.) Put the steaks on the hot grate and grill, turning with tongs, 1 to 2 minutes per side for medium rare. Transfer the meat to a cutting board and let rest for 2 minutes. Slice across the grain.

To eat, fold meat and any or all of the condiments above into a lettuce leaf. Serve with dipping sauce if desired.
 
   
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Source: Barbecue Bible by Steven Raichlen (Workman, 1998)
Method: Direct grilling
Serves: 6

3 eggplants, cut into rounds
3 tablespoons olive oil
3 teaspoons dried oregano
2 teaspoons sweet or hot paprika
Coarse salt (kosher or sea) and freshly ground black pepper to taste

Preheat the grill to high.

Put the olive oil in a small bowl. Brush the oil over the cut sides of the eggplants.

When ready to cook, arrange the eggplants on the hot grate and sprinkle with half the oregano, half the paprika, and salt and pepper to taste. Grill until nicely browned, 2 to 3 minutes.

Turn the eggplants with tongs and sprinkle the remaining oregano and paprika as well as salt and pepper to taste over them. Continue grilling the eggplants until they are soft. Serve immediately.