Tue Jun 30, 2015
When it comes to steak, I'm an economy cuts man. Well, I say with a bit of grumble that I was an economy man before my choice cuts of skirt, hanger, or flank became so desirable that their market value shot up beyond "bargain" territory. Still, they're easier on the wallet than the high-end cuts like ribeyes and T-bones, which I certainly love, but can hardly justify buying, knowing that I'll be just as happy with a steak a quarter of the cost.
But I'm also a man who would never pass up a porterhouse under the right circumstances, so when Serious Eats asked me to develop a recipe for perfectly cooked T-bone steaks last year (courtesy of Pat LaFrieda Meat) I jumped at the opportunity. The well-marbled, dry-aged prime steaks that were delivered were so beautiful that I affectionately dubbed them "my babies," and promised myself that no harm would come to them.
I've grilled enough steaks to know how to treat them right, but I did pit a few winning T-bone techniques against each other to see if one would ultimately earn me the title of "#1 Steak Dad."
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Tue May 5, 2015
Everyone rejoice, Cinco de Mayo is here! In terms of eating holidays, this is my all time favorite due to the fact that I use it as an excuse to combine my love of all things Tex-Mex with my passion for grilling. It was that dynamic duo that led me to create this grilled jalapeño-marinated steak sandwich with charred onions and cotija mayo, which also just so happened to be one of the best sandwiches I have made to date.
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Thu May 1, 2014
It's no secret that I have a strong affinity for Mexican and Tex-Mex cuisine. Having grown up in a wasteland of mediocre to bad Mexican restaurants, it wasn't until my (now) wife brought me down to her home state of Texas for the first time that I realized how incredible Mexican food really is. The flavors often invoke a freshness and brightness that pairs with spicy and fruity peppers that combine into plates that are as exhilarating as they are beautiful. Alongside barbecue, Mexican, and its cross-border incarnations, have become the backbone of what I cook at home, and so over the years, it only makes sense that I've collected a slew of really great Mexican grilling recipes on the blog. It's more than enough to put together an excellent spread for Cinco de Mayo (or any party for that matter).
See the Cinco de Mayo recipe line-up >>
Tue Apr 29, 2014
If I ever say I'm not in the mood for fajitas, you'll know I've been abducted and replaced by some evil doppelganger. I really, really love skirt steak, and really, really love eating it wrapped in a flour tortillas with sautéed peppers, onions, and a bit of sour cream. Even though skirt is my favorite of steaks, it's actually been the one I've experimented with the least thanks to the wonderful skirt steak recipe Alton Brown unleashed on Good Eats over ten years ago. I believe that recipe is close to perfection, so why mess with it? Well, I found at least one good reason, these mole-crusted fajitas.
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Tue Jan 15, 2013
In the spirit of getting whatever I want for my birthday, last week I celebrated the occasion with steak. Not just any steak though, I had a hunger for the type of steak I never ever get—a prime dry-aged porterhouse large enough for two. Making that decision too late for a Luger's reservation (still haven't been), I went for what I figured was the next closest thing—Wolfgang's. It was a truly magical piece of meat. The sear was deeply flavored with salt and pepper, it was cooked perfectly medium-rare, and the meat was intensely rich and beefy. This was a steak of kings, and appropriately priced for royalty as well.
While my enthusiasm for that piece of meat may be a bit unbridled right now, it still doesn't change my overall philosophy that the best steaks for your money are the cheap cuts. The hanger, flank, and skirt are some of my favorite steaks to work with, delivering on big flavor for low cost. Need some convincing? How about trying this mojo marinated flank steak.
More and recipe after the jump >>