When we want to celebrate something, we agree that, generally, it's not with chicken that we're going to celebrate. We're going to go with a nice piece of beef; a good big steak. A steak is a synonym for reward.
And, because a "steak party" is the perfect opportunity to introduce incredible flavors to our guests (it's quite exciting to do 😉), I thought I should present you with various possible options.
Before I introduce them all to you, though, I want to tell you to go to your local butcher shop to find some great cuts of meat. (Of course, you can go to the grocery store too, but the selection may be different.) Butcher shops often manage to stand out with excellent quality and specialized products. And, because they all do good work, don't hesitate to encourage them. 👌
In short, there are many meat choices and possible cuts to consider when looking for “festive” cuts. Here are the ones I suggest:
- A prime aged rib steak
Prime meat is the most beautiful piece of meat you can have. Its marbling is sublime. So to spoil yourself, there is nothing better than a succulent high-quality rib steak.
Personally, I think prime steak is the best. Generally speaking, wagyu steaks are more prestigious and cost more, but honestly, for me, aged prime steak is hard to beat because it's so incredible.
- From the tab
Beef hanger steak is super tasty, tender, and really affordable. It can be cooked whole, but it is best to remove the nerve first (because no, it will not melt during cooking). When there is a large selection of meat on the table, hanger steak is always a good "filler" to offer.
- An aged tomahawk
What is very important with the tomahawk is not to wrap the bone when cooking the meat. What you want is for the bone to burn and blacken a little. By doing this, the marrow will be much more delicious.
In fact, I'll even tell you THE best way to cook your tomahawk. You sear it on all sides (including the perimeter) for about 2 minutes / 2 minutes 30 seconds, that is, until there is a tear of blood (or blood, quite simply) that appears at the end of the bone of the meat. Once it's done, let the tomahawk rest off the BBQ for 2-3 minutes, then cut it into slices about ¾ inch thick lengthwise, taking care to cut the bone and leave a little meat after. Then grill the raw sides of the slices and let their edges caramelize. You will then have ultra tasty slices and an incredible result. 🥰
- A wagyu sirloin and/or a wagyu rib steak
Wagyu meats are very, very beautiful. The steaks are pink by default (and not red), the marbling is splendid… you can see right away that you are entering another world / another “game” when you take a wagyu steak. It is a piece of beef that is so rich, that when you taste it, it is as if you were savoring butter with spices and a little taste of beef. To spoil yourself, it is like the pinnacle of what you can do.
Be careful though! The thing to remember with wagyu meats is that they should not be in contact with an open flame. The reason I say that is because this type of meat is so fatty that if a wagyu steak is over the fire, its fat will melt, fall onto the flame and… there is a chance that everything will catch fire. Even if that doesn’t happen, the fat that will be burning on the flame will give a charred taste to the meat, and you definitely don’t want that. You can, however, cook this type of steak in a cast iron skillet, in a Capt’n Cook , or in small cubes on a salt board.
- A rack of aged pork
Okay, so it's not a cut of beef, but it's still a cut of meat worth trying because it has an incredible taste. For best results, sear it, then cook it slowly but surely until the center is nice and pink.
Should you choose aged meats or not?
I mentioned “aged” in several places, but you can obviously also get unaged cuts. The difference with “traditional” cuts is that aged meats are generally smaller, but tastier and more tender. In fact, there is less water inside these meats, so they dry out and shrink, which explains why they have a more pronounced taste. Yes, the price per kilo of aged meats is more expensive, but for the same piece of meat, you will eat less water and have more flavor in your bites, which is quite a win in my opinion. 😉
For even more taste
As for seasonings, there are a few that I can suggest to you so that you are sure of your "shot". Depending on the piece you have, it will probably marry very well with one or more of these spice blends:
- Malabar Steak : Steven Raichlen's famous creation. You simply can't go wrong with this seasoning, period.
- Black Tiger : To add a little decoration to your meats, it's perfect. It's another foolproof seasoning.
- Yukon : For a piece of meat that needs a little more “bodied” and a little “boost” of flavor, this dry marinade is perfect.
- Texas : With wagyu, this is the seasoning of choice to use. It doesn't add too much funkiness or flavor.
As an accompaniment
Of course, who says party also says "side dishes", so you have to accompany all these meats with something. Personally, I find that serving everything with a grilled Caesar salad, a gratin dauphinois, a "mac 'n cheese", potatoes and/or roasted vegetables is perfect.
Happy BBQ and… happy eating!