Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Friday, May 14, 2010

Primal Urges Satisfied

Okay, so Dr. Dave shared this link/video/hedonistic offering from Steven Raichlen and we had to post it as well. The only thing missing is a truly good one-shoulder tiger skin and something aged in a cave, say, wine/grog/refreshment.

Here's the recipe:

Serves 4
How: Direct grilling
For the steaks:
4 T-bone steaks (10 to 12 ounces each), cut about 1 inch thick
Coarse salt (kosher or sea) and cracked black pepper

For the hellfire hot sauce:
1/2 cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced crosswise
6 cloves garlic, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped

1. Grill the steaks: Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.
2. Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
3. Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.
4. Make the hellfire hot sauce: Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill, or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour the sauce over the steaks and serve at once.

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Blogger Saucy Joe Sullivan said...

I know the video talks briefly about what type of charcoal to use, but I really encourage a lump charcoal and no use of lighter fluid. Steven Raichlen uses a chimney (his own brand name)starter to get things burning. Lighter fluid would seep into the steaks from the charcoal and leave a nasty flavor. Easy light charcoal briquettes may give you some of that same nasty flavor. Choose wisely for your heat source as it is getting quite intimate with your steaks.

Mon May 17, 12:12:00 PM CDT  

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