Grilling Steaks the Bobby Flay Way
It's time to fire up the grill, and what better to put on it than steak?
And who better to offer recipes perfect for your backyard barbecue than "The Early Show"'s resident chef, Bobby Flay?
On Friday, he explained the differences among three popular cuts of steak, and what to look for when buying them.
Some of the cuts he used can get a little pricey, so it's definitely worth knowing the best way to treat each one. Of course, Bobby demonstrated the best ways to prepare them - not all stakes are created equal!
The cuts Bobby favors most: skirt steak, ribeye, and filet mignon.
He did the skirt steak with a chimichurri sauce, the ribeye with a chipotle-honey glaze, and the filet with a grilled mushroom and radicchio salad.
Skirt steak is a cut that should be cooked quickly over very high heat.
Ribeye is one of the most popular, juicy and expensive cuts out there. A good cut should have lots of marbling: The extra fat makes the ribeye very tender and adds a lot of flavor.
Filet comes in at close to $30 a pound, but for a lot of people the price is worth it. The filet comes from the small end of the tenderloin and is extremely tender. Since it doesn't have as much fat as other cuts it tends not to be as flavorful, which is why Bobby had the grilled mushrooms and radicchio -- to compliment the steak and bring out all its natural flavor.
Skirt Steak: Cut from the beef flank, the skirt steak is the diaphragm muscle (which lies between the abdomen and chest cavity). It's a long, flat piece of meat that's flavorful but rather tough. Properly cooked, skirt steak can be quite tender and delicious. It can either be quickly grilled, or stuffed, rolled and braised. (Source: Epicurious.com) $12.95/lb.at Ottomanelli Brothers in Manhattan)
Rib Eye or Ribeye: When cut into steaks, the ribeye is one of the most popular, juicy, and one of the more expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorsome. (Source: Epicurious.com) ($18.95/lb. at Ottomanelli Brothers)
Filet Mignon- This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It's extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly by broiling, grilling or sautéing. (Source: Epicurious.com) ($28.95/lb. at Ottomanelli Brothers)
USDA Prime Steaks: USDA (United States Department of Agriculture) Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef. That's why Prime is generally featured at the most exclusive upscale steakhouse restaurants. Source: USDA
USDA Choice Steaks: USDA Choice is the second highest graded beef. It has less fat marbling than Prime. Choice is a quality steak particularly if it is a cut that is derived from the loin and rib areas of the beef such as a tenderloin filet or rib steak. Generally USDA Choice will be less tender, juicy and flavorful with a slightly more coarse texture versus Prime. Source: USDA
USDA Select Steaks: USDA Select is generally the lowest grade of steak you will find at a supermarket or restaurant. You will find it tougher, less juicy and less flavorful since it is leaner that Prime and Choice with very little marbling. The texture of Select is generally more coarse. Therefore, Select is not nearly as enjoyable or desirable. Source: USDA
FOR BOBBY'S RECIPES, GO TO PAGE 2.
RECIPES
Skirt Steak with Chimichurri
Serves: 4
INGREDIENTS:
2 cups packed fresh flat leaf parsley leaves
1/4 cup oregano leaves
3 whole garlic cloves, chopped
1 teaspoon smoked paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1-1/2 pounds skirt steak, cut into 3 pieces crosswise
Canola oil
Salt and freshly ground black pepper
Red onions, thinly sliced and soaked in ice water
METHOD:
1.Prepare a charcoal grill.
2. Combine parsley, oregano, garlic, paprika, vinegar and olive oil in a food processor and process until slightly smooth; season with salt and pepper. Let sit at room temperature.
3. Brush steaks on both side with canola oil and season with salt and pepper. Grill steak until charred on both sides and cooked to medium-rare doneness; about 4 minutes per side. Remove from the grill, let rest on a cutting board for 5 minutes before slicing into thin slices across the grain. Serve with sauce on side.
Grilled Ribeye Steaks with Chipotle-Honey Glaze
Serves: 2 to 4
INGREDIENTS: Chipotle Honey Glaze
1/2 cup honey
1 tablespoon chipotle puree
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Bobby Flay Spice Rub for Beef & Pork
2 boneless ribeye steaks, 14 to 16 ounces each
Canola oil
Salt and freshly ground black pepper
METHOD:
1.Whisk together honey, chipotle, mustard, salt and pepper in a small bowl. Let sit at room temperature for at least 30 minutes before using to allow flavors to meld.
2. Prepare charcoal grill. Remove steaks from the refrigerator 20 minutes before grill to allow for more even cooking. Brush steaks on both sides with canola oil, season with salt and pepper and rub one side of each steak with the spice rub. Grill steaks, rub-side down, until charred, about 3-1/2 minutes. Flip, brush top with some of the glaze and continue grilling to medium rare doneness, about 6 minutes longer, brushing with more of the glaze every few minutes. Remove to a cutting board, brush with more of the glaze and let rest 5 minutes before slicing.
Grilled Filet Mignon with Grilled Mushroom-Radicchio Salad
Serves: 4
INGREDIENTS:
1-1/2 pounds assorted mushrooms (shiitake, oyster, cremini), stems removed
Canola oil
Salt and freshly ground black pepper
2 heads radicchio, halved
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon finely chopped fresh thyme
1/2 cup extra virgin olive oil
4 center cut filet mignon, 10-ounces each
Canola oil
METHOD:
1. Prepare charcoal grill. Toss mushrooms with a few tablespoons of canola oil and season with salt and pepper. Grill until golden brown and cooked through. Remove from grill and coarsely chop. Brush cut-side of radicchio with oil and season with salt and pepper. Grill, cut-side down until slightly charred. Remove from grill and chop.
2. Whisk together the vinegar, mustard, thyme and salt and pepper in a large bowl and slowly whisk in the olive oil. Add mushrooms and radicchio. Let sit at room temperature while you prepare the steaks.
3. Remove steaks from refrigerator 20 minutes before grilling. Brush steaks on both sides with canola oil and season with salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, about 4 minutes. Remove steaks to a cutting board, let rest 5 minutes before serving. Serve steaks top with some of the mushroom