The Big Steak Recipe
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Ingredients: |
Ingredients: 4 - 4 1/2 " thick sirloin steak, PRIME (strongly recommended, if you can get it)
Garlic salt (to taste)
Black pepper, freshly ground (to taste)
Hungarian paprika (to taste)
Note to you to tell your butcher: This is where you need a relationship with your butcher (just like Joe had). You CAN NOT get this kind of steak from the counter. If you don't know your butcher, be real nice to the person behind the counter and tell him/her what you are trying to do. Tell your butcher that you want 4 - 4 1/2" thick sirloin steak, prime (if you can get it) and no end cut. Then the butcher will ask you, "How are you going to cook that?" And I tell them. Then the butcher says, "Man, that sounds great!" We've also gotten from the butcher, "What time is dinner and where do you live?"
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Directions: |
Directions:Start a charcoal fire that includes enough charcoal to last up to one hour. Lump charcoal is preferred, but briquettes will also do. The fire should take about 40 minutes and is ready when the charcoal is coated with gray ash.
While the fire is heating up, prepare the steak. Begin with a 4 - 4 1/2 inch-thick special cut steak from a fine meat market. We request Prime, but whatever the butcher recommends is usually fine. Allow steak to come to room temperature (typically 1 - 2 hours) before seasoning. Once at room temperature, season on one side with garlic salt and freshly ground black pepper, being careful not to over-season. Let set for 30 minutes, then season the other side with garlic salt and pepper. Often, steak will have deposits of fat along the edge. In those instances, liberally apply Hungarian Paprika, which will crisp up the fat and add flavor during cooking.
Once the fire is ready, place the steak on the sizzling HOT grill and cook at 350-375º for 20-25 minutes on the first side. Then, turn the steak and cook on the other side for another 20 minutes. When ready, the steak should spring back to the touch and look browned/slightly charred on both sides. Remove from grill and allow to set for 5-10 minutes ... assuming guests can wait that long!
Just before serving time, the steak-cooker has the privilege of taking the first taste-test, then provides tempting -- almost teasing -- samples to guests. Be prepared to hear, "THAT is the best steak, EVER!!" |
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Number Of
Servings:8-10 |
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Preparation
Time:A long time. |
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Personal
Notes: The Passing of the Baton ...
As we have mentioned elsewhere in the cookbook, Friday night was "Grill Night". Joe fired up the Old Smokey and grilled a beautiful, magnificent steak for the family. We had sides like potatoes and salad and of course the "End-of-the-Week-Cake." Joe truly had perfected the art of grilling an enormous steak (the size of which looked more like a roast).
Once John joined the family (he married my daughter Nancy), Joe decided it was time to teach him how to cook the steak and pass on the baton. He wanted to make sure the tradition continued.
Here is how the master-griller taught his apprentice as told by John Bartlett:
He only showed me how to cook the steak twice, then said, "It's yours now." I was scared to death! I had never cooked with lump charcoal before! When it was time for him to turn me lose on this, he sent me over to Ralph's Meat Market in Orange to pick up the special cut of steak prepared ahead just for "Mr. Joe", as they called him in the store. Ralph new exactly what Joe wanted so all that needed to take place was a phone call from Joe to have it ready. I brought it back, Joe opened a bottle of wine and poured himself a drink. I decided not to join him since I figured I better not give myself any reason for screwing this thing up. Then Joe walked away and left me on my own. I made the charcoal pyramid in the Old Smokey, lit the fire, waited until the coals were ready, then put the steak on. After a while, Joe came back out and said, "How are you doing?". I said, "I think I need to turn it over." He said, "Why do you think that?" I told him I was checking my watch and it seemed about time to turn it over. He said, "No you're WATCHING your watch." I gathered my wits about me and confirmed to him that according to the size of the steak and the heat of the fire I should turn it over in about 20 minutes. He said nothing, was clearly satisfied with my answer, walked away and never checked on me cooking the steak again.
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