The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Steak

Thu Dec 28, 2017

Grilled Ribeye with Brown Butter and Herb Sauce

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Grilled Ribeye with Herbed Brown Butter Sauce

To date, I've steered pretty clear of grass fed beef. The main reason being is that my favorite part of a cow is fat, and grass fed beef is notoriously lean, making my main impetus for purchasing steaks nearly null and void. Still, I've heard good things, and constant meals of grass means the cattle are grazing on their natural diet, which I'm on board with. So when the folks at Wild Sky Beef made me an offer to try some of their grass fed beef, I let go of my hang ups and took them up on their deal and ended up with both ribeyes and strip steaks to use for recipes like this one that pairs grilled steak with a delicious brown butter and herb sauce.

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Thu Jun 22, 2017

Marinated Flank Steak Sandwiches with Charred Onions

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Steak & Onion Sandwich

I used to have a pretty solid hate relationship with steak sandwiches—more than one too many tough, overly chewy specimens soured me on the genre altogether (except for cheesesteaks, because I could never turn my back on a proper cheesesteak). As I learned to cook, I realized that the folly in steak sandwiches was usually improper cooking or slicing, both things easily correctible when playing on my own turf. So now that I've warmed back up to the steak sandwich, the halls of the Meatwave past is filled with prime examples of how to put together an excellent one, and adding one more to that trove are these marinated flank steak sandwiched with provolone and charred onions.

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Thu May 25, 2017

Grilled Hanger Steak with Harissa Butter and Cilantro Pesto

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Hanger Steak with Harissa Butter

You may have noticed an influx of beef on the Meatwave recently and this is by no accident. See, I have a new greatest fear in life—a tick the leaves you allergic to red meat. This has my love for the outdoors and eating meat at odds with each other, and I refuse to cease either activity. So now I live by a mantra to always have the beef so, if I ever do get bitten by that tick, I can never say I regretted not having that burger, steak, or hot dog. The reality is that I likely will never get that meat allergy and I'm likely just bringing myself closer to a more drawn out and painful demise brought on by an onslaught of additional red meat consumption, but at least I'm enjoying the moment and here's a great way to make a good thing better—grilled hanger steak with a double dose of sauces, harissa butter and cilantro pesto.

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Thu Mar 9, 2017

Chili-Rubbed Smoked Ribeye with Cilantro-Lime Butter

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Smoked Ribeye with Cilantro-Lime Butter

I commonly exalt the virtues of the (comparatively) inexpensive and intensely beefy cuts of steak like skirt and hanger, and my previous bovine pursuits are documented proof that, more often than not, these are what I eat and develop recipes for. As much as that has held true over the years, I can't deny that given the opportunity, I'd jump on the high-end stuff like porterhouses and ribeyes. Whenever I do though, my characteristic anxiety kicks in and I worry I will inevitably mess up my meat, laying to waste a prime piece of beef. That leads me to take extra caution to ensure that I really make these steaks count, and man, did everything come together with this chili-rubbed smoked ribeye with cilantro-lime butter.

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Thu Sep 22, 2016

Vietnamese Barbecue Beef

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Vietnamese Barbecue Beef

When I arrived in New York for college, my diet pretty much consisted of various forms of fried chicken and pizza. To say I was a picky, not adventurous eater is a bit of an understatement, and, more-or-less, I was able to keep my horizons from expanding during my tenure as a student. The one big exception was when my Vietnamese roommate wanted to head to Chinatown for some of his own comfort food. Me being who I was, I gravitated to the one thing on the menu that sounded familiar and non-threatening—barbecue beef over white rice—and that's what I ordered year after year every time we ended up at this spot. Since then I've obviously expanded my palate and other items have replaced this once mainstay for me, but I recently had a hankering for it and since I'm no longer located in New York, it was up to me to recreate it the best I could.

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