Steak fans are in for a HUGE treat. One of the most highly acclaimed barbecue spots in all of Texas (maybe even the country) played host to an old fashioned charcoal cookout — with a culinary celebrity! None other than noted American culinary writer, TV host, and most recently novelist, Steven Raichlen.
Steven has won the prestigious James Beard award five times for his cook books! He is also the founder of Barbecue University, which offers three-day intensive courses on live fire cooking at the Broadmoor Resort in Colorado Springs. Goodtaste was thrilled to catch him in his element at The Granary in Pearl Brewery, grilling a savory t-bone steak “Caveman-Style,” with the meat laid directly on the embers of his BBQ pit.
We have the recipe right here!
Watch as this beautiful NY Strip (courtesy of our friends at Sysco!) develops a nice surface charring, crust and smoky aroma. What a flavor difference! Steven also threw together some thinly sliced garlic, jalapeños, as well as red and green chiles into a frying pan for his Hellfire hot sauce to go atop this sizzling sirloin. He chose to finish off our medium rare steak with a Jack Daniels flambé…a sweet explosion!
The colors dazzle don’t they? And what flare. Steve recommends tapping your steaks once they’ve been pulled to knock off any loose embers. Then he takes a pastry brush across the surface of the meat to loosen any remaining ash. Topped with our homemade hot sauce, this entrée is so easy! Of course, having Steven around certainly helps . Follow along with the video at home! And be sure to VISIT STEVEN’S WEBSITE where you’ll find listings for many of his famous cookbooks for sale online.