When you absolutely, positively need to show everyone at the barbecue “who’s their daddy,” this is the steak that you haul out!!! “Bone-in Ribeye,” “Cowboy Ribeye,” “Tomahawk Steak,” “Cote de boeuf.” There are a lot of names associated with this amazing cut of steak. Double thick-cut, bone-in, well-marbled, and juicy, this steak has it all: The Visual, the Reaction of your guests, and of course, Fabulous Taste!!! You will note that the recipe is fairly simple. There is no spice rub and no BBQ sauce. Just charred and grill-marked steak goodness. There isn’t much you can do to improve on perfection in this steak. I have added a little twist in the end by resting it in some butter and herbs but only an enhancement. Serve with a salad, some good crusty bread, and your favorite potato side (I suggest Baked or French Fried) and you have a memory.
NOTE: Remember these are double thick. At this point, the steaks will be nicely charred but may still be very “rare” on the inside. If you like them more done than that (I recommend no more than medium-rare which is a hot pink center). Place steaks on the side of the grill that is not directly over the coals or heat source. Close the lid of the grill and let the steaks continue to cook for about 4-5 minutes, depending on how done you are shooting for. Remember, they will continue to cook a bit while resting, so pull them off early enough so they don’t overcook.
Drizzle a little of the cutting board juice over and serve. You will have set the BBQ Bar awfully high!!!
T-bone and porterhouse steaks are “old-school.” When I was growing up in the Midwest, these were the steaks of choice for a special occasion, special dinner, or a celebration. They were the signature steaks in most of the top-notch restaurants and in backyards everywhere. Old-school or not, they have a deep “on-the-bone” flavor and a marbled richness to them that brings back a lot of memories for me. Filet on one side, bone in the middle, and the strip on the other. These are fantastically pumped up with butter and herbs. I think the thyme goes well with the richness of the steak and the butter. Serve these with a baked potato and a salad with a tart dressing. You’ll want to gnaw on the bones when the meat is gone. I did and still do!!
Mix the following together and keep warm over very low heat until steaks are done.
Set grill up for high direct heat” cooking. Use only natural hardwood charcoal and add 1-2 soaked fruitwood chunks to the coals for some smoke.
Note: Cooking / Flipping times vary with each grill so keep an eye on things to avoid flare-ups and overcooking or undercooking the meat.
Some of the most delicious meat dishes I have ever had have been in Mexico. Grilled over an open flame, the smoky flavor and char marry so well with Mexican spices and citrus. Every time I would walk away from one of those amazing vendor carts, I thought it must be some secret family recipe that made this all happen. After a good bit of experimentation on my own, I figured out that the amazing flavors came from the simplicity of the ingredients, not the over-spicing that usually takes place on American backyard grills when cooking a Mexican-style meal. This recipe brings the flavors of those cart vendors right to your doorstep. Serve this sliced on a bias wrapped in a warm tortilla with a little cheese and maybe some chopped cabbage and fresh tomatoes and you will see what I mean!!! Delicious!! Artisanal! Mexican!!!
2-2 ½ lbs. of flank steak (you can use skirt steak just as well)
Mix all of the following ingredients in a resealable plastic bag or deep glass bowl. Put flank steak in making sure that all of the meat is getting hit with marinade. Cover or seal and refrigerate for 1-2 hours before serving.
Prepare the following and hold until the steaks are done.
Prepare grill for direct heat grilling. Use natural hardwood charcoal and add some soaked fruitwood chunks for a little smoke.
Serve with warm flour or corn tortillas, a squirt from a wedge of lime, and all the fixings you like. You won’t need much!!!