Wednesday, July 18, 2018

Mesquite Grilled Three Pepper Beef Porterhouse Steak (燒烤豆科灌木三椒上等牛排, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Saam1 Ziu1 Soeng6 Dang2 Ngau4 Paai4)

Copyright © 2018 Douglas R. Wong, all rights reserved.

If you like your steak a little spicy, this easy to make recipe should make you happy since it uses three peppercorns: black, white, and Szechuan. I keep pepper grinders with each of these whole peppercorns in my pantry, so it’s easy to grind just the amount desired to season the steak. If you don’t have the whole peppercorns in separate grinders, you can easily throw the peppercorns into a spice grinder. The outer surfaces of the steak are first coated with sesame oil and then Lawry’s Seasoned Salt (or just plain salt) before applying the ground peppers.

I’ve totally changed the way I grill beef steaks after reading the method used by America’s Test Kitchen. The recipe is for porterhouse steaks, but it can be used for other cuts of beef and other meats (e.g. pork). Their method produces a charred exterior with a tender medium-rare interior, and uses both the oven and the grill. The basic premise for their method is to preheat the steak in the oven before grilling the steak over a hot fire to produce the desired results. I adapted the method to use the grill only to produce similar results. In my previous grilling recipes, I would place the meat over a hot fire first to char the outside and then move the meat to the cool side of the grill to roast and/or smoke. This produced a charred exterior and medium-rare interior, but the medium-rare interior was sandwiched between a well-done exterior, whereas the America’s Test Kitchen method produced a consistent medium-rare interior without the well-done exterior layers.

So my adaptation is to reverse the previous order of cooking the meat to first pre-heat the meat on the cool side of the grill to smoke it before moving to the hot side to char. This produces similar results to America’s Test Kitchen’s original method even though the fire is reduced in heat when the meat is charred after pre-heating, and you don’t need to use your oven. The new method does take longer to cook the meat, but it’s worth the extra time to get the desired results. The cooking time varies with the thickness of the meat, temperature of the fire, and your previous experience with the barbeque grill, so you’ll have to experiment a little to get the desired results. I think if you try cooking steaks using my adapted method, you’ll also change the way you grill meat.

Enjoy!