Your barbecue is calling.
Since restaurants and chefs develop relationships with meat purveyors and specialty farmers, they are able to get the highest-quality cuts available. If you don’t have a good trusted butcher nearby, there are severalWhich Steak Cut Should You Choose?When grilling for himself or his family, he “loves hanger steak, skirt steak, or flat iron steak—all those kinds of ‘off cuts’ that are loaded with flavor and perfect for the grill,” he says.
Forgione uses a traditional fire starter basket and coal, along with his tried-and-true method: five pieces of newspaper. “It may sound stupid, but it works. And it has to be newspaper—it can’t be construction paper or cardboard or anything else. So if I’m going to grill and I don’t already have the newspaper, I go out and buy it.”
“If you have the space to have a gas grill, as well, for the convenience, having both definitely has its advantages—gas is easier; you just turn it on and you’re good to go. But the flavor is just so much better cooking over coal and wood.”Typically, when grilling steak at home, he creates a meat marinade. “It’s so simple, but so good. All you need is a blender and a couple ingredients.
There’s no salt in the mixture, because he lets it marinate overnight. “Depending on the cut, you don’t want to cure the meat with salt. With big, thicker cuts you can, but for the hanger steaks and smaller steaks, you’ll want to season with salt closer to when you grill them.”
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