17 May 2012

Charred & Scruffed-inspired ribeye

So with the imminent arrival of summer, we should be returning to lots and *lots* of smoked and grilled meat. And this summer, unlike last summer, we're not moving cross-country, so there will be nothing distracting the Dude family from plenty of bbq'd meat. Conveniently, the object of my man-crush (Adam Perry Lang) has published a new book. Charred & Scruffed. After his Serious Barbecue, I've been a huge fan.

Well, Charred & Scruffed is a bit more faddish. There are several silly techniques in this book. Rather than creating various heat zones on the grill, he advocates cooking your meat high off the grill (by creating towers of bricks on top of your grill), or cooking close to the coals. Okay, well... that's silly. I create crazy hot and less hot zones in the bbq (based on number of screaming hot coals). But, as always, his flavors are *on*. This steak is inspired by his "High-Low Boneless Ribeye".

We start with the rub:
2 tbsp kosher salt
1 tsp garlic powder
1 tsp fresh ground pepper
¼ tsp cayenne pepper
Mix the rub and sprinkle all over your boneless ribeye steaks (we've done this several times now, it's better if your ribeyes are dry-aged).

Steak

Let the rub soak in, while you get a crazy hot charcoal fire on your grill. Make a drink. A margarita, perhaps.

Steak

Also, make your basting butter:
¾ cup extra virgin olive oil
5 tbsp unsalted butter
½ tsp soy sauce
½ tsp Worcestershire sauce
½ tbsp dark brown sugar
1 tbsp grated garlic
½ tbsp fresh thyme leaves, chopped
1 tbsp grated onion
1 tsp kosher salt
1 tsp freshly ground black pepper
½ tsp red pepper flakes
¼ cup cider vinegar
½ tbsp ketchup
½ tbsp yellow mustard
Combine all of these ingredients in a saucepan. Heat over low heat (there's something naughty about melting butter in olive oil). Mix frequently, remove from heat when everything is melted and well mixed.

Basting butter

When you get crazy hot coals, arrange the coals in your bbq such that you have a crazy hot space (high density of charcoal) and a much less dense space (for cooler grilling).

This recipe is backwards from many. Rather than using high heat to caramelize your steak, then cooling it down to finish it, you're going to slowly heat your steak over the cool coals, flipping frequently. This is just to get your steak hot.

Steak

After twelve-ish minutes, when your steaks are nowhere *near* cooked, remove them from the heat.

Steak

Baste them all over with the basting butter. Slather them with basting butter, and let them hang out for a few minutes. Given that the basting butter is a mix of fat of delicious juices, make sure you're mixing frequently as you're basting (this is no emulsion, it's a juicy fat-bomb).

Now, toss them back over extremely high heat. (Keep in mind, this method will not produce beautiful, perfect grill marks - but as our saviour Adam Perry Lang says - do you want those anyway? We aim for delicious.)

Steak

Alright, now flip every one to two minutes.

Steak

When they feel done, they're done. Medium-rare feels like that fleshy spot between your thumb and your hand when you make a fist. Drizzle a cutting board with olive oil, lime juice, chopped parsley and cayenne.

Prepared cutting board

Toss your cooked steak onto the cutting board to rest.

Steak

After five minutes (if you can stand waiting) - serve.

This is Mrs. Dude's new favorite steak. I expect to make this many times this summer. Happy grilling.

EDIT: Many thanks to reader Joerg for catching a few typos. Please contact me with typos you identify.

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2 comments:

smitz said...

Hey now. I found your website maybe 20 minutes ago, and I have been drooling. I made it from the first page to way back here, making notes, bookmarking a few things (huitalcoche & monkfish? we should be friends).
But. And this may be the whiskey talking. I take offense sir. How could you betray me like this?
"Medium-rare feels like that fleshy spot between your thumb and your hand when you make a fist."
?!? Have we shaken already? Have you felt my hands? Perhaps I am a 22 year old hand model from eastern europe, who is sponsored generously by various lotion manufacturers. Perhaps not? Perhaps .. I am a roughneck from south texas who's been working the rigs both on and offshore for longer than you've been alive? Do you know? And you are telling both of those people that they can tell the done-ness of a steak by comparing it to the toughness of their hand?!
And let us not neglect the steak itself. How thick is it? How marbled? They all have the exact same elasticity you say? The same fat content, the same moisture content?!?

No. You're better than this. The old road side steak house rule needs to die. Steak is medium rare when it reaches 130-135F. No more, no less.

Namaste.

Bbq Dude said...

smitz: Fantastic. Clearly I need to start a business selling a rubber hand standard that folks can clip onto the side of their grills. I look forward to seeing your future comments.

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