Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 26 2019
Grill the Perfect Steak Time After Time - Steven Raichlen
4 12-ounce strip steaks (each at least 1-1/4 inches thick)
Coarse salt (kosher or sea)
Freshly ground black pepper
1/2 cup best quality extra virgin olive oil
12 red jalapenos, thinly sliced (do not seed)
8 cloves garlic, peeled and thinly sliced crosswise
1 cup fresh cilantro leaves, chopped
1/4 cup Jack Daniel’s
1 cup mesquite chips or chunks, soaked in water to cover for 1 hour, then drained
Set up your grill for direct grilling and preheat to high. Toss the mesquite chips on the coals.
Season the steaks generously on both sides with salt and pepper. Brush and oil the grill grate. Arrange the steak on the grate placing it on a diagonal to the bars. Grill for about 2 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 2 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 135 to 140 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 a cast iron skillet on the grill’s side burner. Add the jalapenos, garlic, and cilantro and cook until fragrant and just beginning to brown, 2 minutes. Add the Jack Daniel’s and flambee. Spoon this mixture over the steaks and serve at once.