Barbecue Rules: Lessons and Recipes for Superior Smoking and Grilling by Joe Carroll

Author:Joe Carroll
Language: eng
Format: epub
Publisher: Artisan
Published: 2019-10-10T16:00:00+00:00

Axe-Handle Rib-Eye Steak

When cooking a Flintstones-size steak like this, sear it first to make sure it gets enough char, then grill it to temperature over low heat. You can also cook the steak over low heat until it reaches 115°F (for medium-rare) and let it rest until you’re ready to finish it off, then quickly grill it over scorching-high heat until it’s charred all over and serve it immediately.

Makes 2 to 4 servings

One axe-handle rib-eye steak (2½ to 3¾ pounds), about 2 inches thick

Kosher salt and freshly ground black pepper

¼ cup melted Garlic Butter or 4 tablespoons unsalted butter, melted

Flaky sea salt, such as Maldon

1 Prepare a two-stage fire with high and low sides in a grill (see here). Have a spray bottle handy to extinguish any large flare-ups; it’s OK for flames to lick the steak now and then, but they shouldn’t slobber it with kisses.

2 Shower the steak with kosher salt and pepper very generously. Grill the steak over high heat, moving it and turning it every minute or so, until it’s well charred on both sides and around the perimeter, 8 to 10 minutes.

3 Move the steak to the low-heat side of the grill and cook until an instant-read thermometer inserted into the center of the meat registers 125°F for medium-rare, 20 to 30 minutes, depending on the size of your steak. Transfer the steak to a platter and let rest for 10 minutes.

4 If the surface of the steak is moist with juices after resting, quickly sear the steak on both sides over high heat to crisp up the crust, about 30 seconds per side. Transfer the steak to a platter.

5 Carve the steak into portions by first cutting the meat away from the bone, then carving the steak across the grain into large pieces. Serve with the melted butter and flaky salt on the side.

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