MUSTARD HERB RUB
INGREDIENTS 4 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dry mustard powder (I use Colman’s) 2 teaspoons chopped mixed fresh herbs, such as savory, rosemary, thyme, marjoram, oregano, sage, and tarragon 2 teaspoons sweet Hungarian paprika or Spanish paprika (pimentón de la Vera; see Sources) ½ teaspoon ground caraway seeds PREPARATION […]
STAR ANISE AND ROSEMARY DRY RUB
INGREDIENTS 4 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon ground star anise or ½ teaspoon Chinese five-spice powder 1 tablespoon chopped fresh rosemary Olive oil for brushing PREPARATION Combine all the ingredients except the oil in a small bowl. Brush the steaks of your choice with olive oil. Sprinkle the rub […]
COFFEE MARINADE
The bitter undertones of coffee are an ideal complement to the smoky flavors of grilled beef. This marinade is particularly good with bone-in rib-eye and bone-in chuck steaks. Makes enough for 2 large steaks INGREDIENTS 1 cup strong coffee (I use espresso), cooled 3 tablespoons balsamic vinegar 2 tablespoons minced white onion 2 tablespoons […]
MUSTARDY MARINADE
Ideal for beefy steaks such as flank, flat-iron, skirt, top round, ball tip, bottom sirloin flap (bavette), or hanger. Makes enough for 2 to 3 pounds of steak INGREDIENTS ½ cup Dijon mustard ¼ cup coarse-grain mustard ¼ cup soy sauce 2 tablespoons chopped fresh rosemary 2 tablespoons minced shallots 2 teaspoons minced garlic […]
MEXICAN BEER, CHILE, AND CILANTRO MARINADE
This marinade is ideal for skirt, flank, chuck, and bottom sirloin flap (bavette) steaks. Makes enough for 2 to 3 pounds of steak INGREDIENTS 1 12-ounce bottle Mexican beer ¼ cup soy sauce ¼ cup fresh lime juice 1 teaspoon Tabasco or other hot sauce 2 tablespoons chile powder, such as ancho, California, or […]
BASIC OLIVE OIL AND FRESH HERB MARINADE
This is an ideal marinade for tender cuts such as porterhouse, New York strip, Denver, sirloin, rib-eye, and flat-iron steaks. Makes enough for 2 large steaks or 4 small steaks INGREDIENTS ½ cup extra-virgin olive oil 1 tablespoon red wine vinegar 6 garlic cloves, sliced 2 teaspoons salt 2 teaspoons freshly ground black pepper […]
SPANISH SWEET PEPPER AND CHORIZO BUTTER
Makes enough for 4 to 6 steaks INGREDIENTS 2 garlic cloves, peeled ¼ cup diced Spanish chorizo (I use the softer semicurado; linguica, or Cajun andouille) ¼ cup jarred Spanish piquillo peppers or fire-roasted red bell peppers 1 tablespoon chopped fresh flat-leaf parsley ½ teaspoon freshly ground black pepper ¼ teaspoon Worcestershire sauce 8 […]
HERB AND SHALLOT BUTTER
Makes enough for 4 to 6 steaks INGREDIENTS 8 tablespoons (1 stick) butter, softened 2 tablespoons finely chopped shallots 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh rosemary 1 teaspoon fennel pollen (see Sources) or ground fennel seeds 2 teaspoons Dijon mustard ½ teaspoon Worcestershire sauce 1 […]
CAESAR BUTTER
Makes enough for 4 to 6 steaks INGREDIENTS 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon Dijon mustard ¼ teaspoon Worcestershire sauce 1 anchovy fillet, minced 1 teaspoon finely grated lemon zest 2 tablespoons freshly grated Parmigiano-Reggiano 1 teaspoon minced garlic ¼ teaspoon salt 1 teaspoon freshly ground black pepper 8 tablespoons (1 […]
Broccolini with Pecan Brown Butter
If you can’t find broccolini, use broccoli florets. Serves 4 INGREDIENTS 2 bunches broccolini (about 1¼ pounds), washed and tough stems trimmed 3 tablespoons butter 1 tablespoon minced shallot 1 teaspoon minced garlic ¼ cup pecan halves, toasted (see Cook’s Notes) Salt and freshly ground black pepper 2 teaspoons fresh lemon juice, or to […]