CLEVELAND, Ohio - Do you remember what you were doing last Fourth of July? Whatever it was, I’m willing to bet my last box of sparklers that the coming holiday isn’t going to be the star-spangled big-bang holiday we’ve been celebrating almost forever.
This year, there’s going to be next-to-zero public fireworks, no block-buster block parties, and a very curated guest list for your annual backyard BBQ extravaganza. So, since you’re paring down the numbers, why not upgrade the fare? Ditch the burgers and dogs and serve steak. And not just any steak.
For you, we’ve sought out some of the most respected and trusted butchers in NEOhio and asked them for advice and guidance about how to get the best taste and most flavor from some extraordinary cuts of meat. The first thing we learned is that a lot of effort goes into bringing a truly great steak to your local meat monger’s counter.
Treat it with the respect and technique it deserves, and you’ll remember this holiday for more than the things you don’t have. And maybe next year, you can share the upgrade with a few more friends and family members. Happy Independence Day, let freedom ring!
Ribeye Steak using Reverse Sear Method from Ohio City Provisions
OCP owners Trevor Clatterbuck and Adam Lambert opened their all-local food emporium three and a half years ago. The “neighborhood” market and destination spot for fresh meat that they meticulously raise and butcher themselves, is thriving these days. As Clatterbuck says “we have worked tirelessly the last few months to increase our production and expedite orders to provide our customers with a safe shopping experience and provide their families access to healthy, locally raised meats.”
When the temporary crisis hit recently, they were able to pull extra product from their own farm to make up the shortage without raising prices. Now, he says, “My hope is that demand for local meats stays predictable and that myself and other local farmers can safely make the investments needed in infrastructure and their herds to feed NEO into the future.”
To help facilitate that, here’s a technique from Lambert that will guarantee you get the most reliable results when home-cooking their extra-thick rib eye steaks. Instead of the usual direct-heat sear and then indirect heat finish in the oven or at the side of the grill, they reverse the process. According to him “the reverse sear makes it very easy to get “coast to coast” uniformity in cooking temperature. The steak is cooked in the oven to the same temperature from one edge to the other, and the sear at the end gives a nice crust to the outside”.
One bone-in ribeye steak, approximately 2 inches thick and weighing approximately 2 lb.
1. Bring steak to room temperature, season heavily with salt and pepper. Rest for one hour prior to grilling.
2. Preheat oven to 275 degrees F.
3. Place steak on a resting rack with a sheet pan underneath and bake for 45 minutes to one hour, or until internal temperature reaches 110 degrees F.
4. Heat grill on high.
5. Sear steak for four minutes per side.
6. Remove and let rest for ten minutes to allow juice to settle. Slice and serve immediately.
Ohio City Provisions 3208 Lorain Ave. Cleveland 44113
216-465-2762
A comparative look at reverse sear and sear first methods with a ribeye steak from Ohio City Provisions. (Beth Segal, Special to cleveland.com)
Grilled Picanha with EDWINS Butcher Shop Meat Rub
Brandon Chrostowski continues the EDWINS leadership mission to “give formerly incarcerated adults a foundation in the culinary and hospitality industry while providing a support network necessary for their long-term success” at EDWINS butcher shop. Part butchery, part deli, part grocery store, it remains one of the very few reliable sources of, among other essentials, bread flour, thanks to the bakery adjacent to the butcher shop.
During the pandemic, business has doubled at the shop, according to Chrostowski, as people are seeking dependable relationships with trusted suppliers. Right now, along with the usual popular cuts, EDWINS is featuring what Chrostowski calls traditional antique cuts such as teres major, a shoulder petit tender cut from the chuck, and picanha or coulottes, the very best part of the top sirloin cut from the rump cap muscle. It’s one of the most popular cuts skewered on large swords and cooked over an open fire at Brazilian currascarias or steak houses. Here, it’s given a more local treatment with EDWINS signature rub.
One 2 to 2 ½ lb. picanha steak, cut with the grain into 3-4 chunky steaks
1. Pat the meat with paper towels to dry.
2. Generously season both sides of the steak with EDWINS rub below.
3. Let sit in the refrigerator for one hour.
4. Heat grill on high.
5. Sear 2-3 minutes on each side for rare, longer for desired doneness.
6. Remove and let rest 5 minutes to allow juice to settle.
7. Cut into ½ in. slices against the grain and serve immediately.
EDWINS Butcher Shop Meat Rub
This rub features baharat, a warm aromatic spice mix used throughout the Middle East, and available at EDWINS. You can substitute with the Moroccan spice mix, ras el hanout, or equal parts paprika, cumin and cinnamon.
Mix together:
3 tbsp. salt
3 tbsp. paprika
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. dried oregano
2 tbsp. coarsely ground black pepper
2 tbsp. baharat
1 tbsp. brown sugar
1 tbsp. ground cumin
1 tbsp. garam masala
Note: For a great steak, EDWINS recommends using hardwood lump charcoal and mesquite wood chunks. Once charcoal is lit, add mesquite. When the chunks are lit, grill away. You can sub the mesquite chunks for chips, but first soak in water.
EDWINS Butcher Shop 13024 Buckeye Road, Cleveland 44120
216-417-1100
Grilled Wagyu Outside Skirt Steak from Mr. Brisket
Hank Kornblut is the second Mr. Brisket, having inherited the title from Sanford Herskovitz sometime in the last 10 years or so. But he carries on the tradition that Herskovitz began in 1974, luring people in with state-of-the-art corned beef and pastrami sandwiches, right now for curbside or to-go availability, and then enlightening them on the finer points of cook-your-own briskets and high-end steaks. And for that, home delivery and out-of-town shipping has increased exponentially, as people seek local and more reliable purveyors. He also has a brisk business selling potential award-winning briskets to BBQ competition contestants around the country.
As far as grilling goes, he says “Arguably the best piece of meat I sell is a Wagyu outside skirt steak. The beauty of it is that it has great flavor and is simple to prepare. It’s almost impossible to mess up as even if it gets a bit overcooked, it’s still tasty. I love this cut because it has a great texture in addition to a richness of flavor that one usually associates with a ribeye. Caution to all shoppers---there’s a big difference between outside and inside skirt steaks. Outside skirts are more tender. Also, like any cut of beef, the marbling is critical. That’s why I love my Wagyu skirt”. Enough said. Here’s his simple but effective recipe.
One or two American Wagyu skirt steak(s) (about 16 oz.)
1. Sprinkle steak with generous amounts of salt, pepper, and fresh minced garlic.
2. Prepare grill by lightly oiling grates and heat to high temperature.
3. Grill skirt steak, 3 minutes per side for rare, longer for desired doneness.
4. Remove and let rest 5 minutes to allow juices to settle.
5. Slice thinly against the grain, serve immediately.
Mr. Brisket 2156 South Taylor Rd. Cleveland Heights, 44118
216-932-8620
A look at unpeeled and peeled Wagyu skirt steaks from Mr. Brisket, both raw and on the grill. (Beth Segal, Special to cleveland.com)
Bindel Farm Steak Bites
Bindel Farms in Spencer, Ohio sells humanely-raised, heritage pastured meats, eggs, and organically grown vegetables. They also have a variety of CSA packages that includes a broad-breasted bronze turkey you can pick out yourself down at the farm. Since COVID-19, Jason Bindel says, “Our farm has seen growth from new customers seeking ways to buy locally raised food. The pandemic has caused some fears of a possible food shortage with large processors shutting down, so people are now researching ways to buy farm fresh products. Our CSAs are the perfect way for people to buy Ohio-grown wholesome food”. Bindel Farms also offers tours so you can see exactly how that food is grown. Their recipe for steak bites is made extra delicious with 14-day dry-aged sirloin from their grass-fed Jersey steers.
½ cup soy sauce
¼ cup Worcestershire sauce
1/8 cup extra virgin olive oil
1 tbsp. dried parsley
2 tbsp. dried basil
1 lb. sirloin steak, cut into ¾ in. cubes
2 tbsp. butter
1. Mix first five ingredients in a bowl with salt and freshly ground pepper to taste.
2. Add steak cubes, mix, and refrigerate two to four hours.
3. Heat grill to high with a cast iron pan on the grate.
4. Add butter to pan and when melted, add steak bites to pan with ½ the marinade.
5. Turn cubes making sure each side cooks about one minute or to desired doneness.
6. Cool briefly and serve.
Bindel Farms 6736 River Corners Road, Spencer, OH 44275
330-648-2310
Steak bites from Bindel Farms in Spencer, Ohio. (Beth Segal, special to cleveland.com)
Foster Meats Grilled Leg of Lamb
Brian Foster started working at the West Side Market in 1986. In 2002, he opened Foster Meats and has never looked back. The past few months have been challenging, but lately, he says, “business has been really good. The first couple of weeks when this started were slow. People probably thought the market was too big with too many people, but when grocery stores started running out of product, we got very busy and stayed that way”. There’s probably no better testament to the advantage of supporting the venerable, and vulnerable, West Side Market right now and long into the future. Foster Meats is distinguished by the impressive Texas Longhorn Steer head mounted monumentally above the stand, but Foster is famous for his high quality lamb and goat. So in the interest of providing a little variety, here’s how to grill a lamb (leg).
8 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. balsamic vinegar
3 tbsp. Urban Herbs lamb seasoning from West Side Market OR
mix together the below:
1 tbsp. fresh rosemary, coarsely chopped
1 tsp. dried oregano
1 tsp. dried thyme
1 tbsp. fresh parsley (OR 1 tsp. dried parsley)
salt and freshly ground pepper to taste
One leg of lamb trimmed of all fat, boned and butterflied, (4- 4 ¾ lb. boneless)
1. Combine ingredients for seasoning (or use Urban Herbs mix) in medium bowl.
2. Add the rest of ingredients (except lemon juice) and spread evenly on lamb. Let rest in a large dish or pan for one hour.
3. Sear on a hot grill, three to four minutes per side, and keep flipping until done. It should take around 20-25 minutes for medium rare. Cook longer if desired.
4. Remove lamb and transfer to cutting board. Pour lemon juice over lamb, and let stand, loosely covered with foil, 15 minutes to allow meat juices to settle.
5. Cut lamb into slices and serve with juices that have accumulated on cutting board.
BONUS RECIPE:
Potato Salad with Capers and Anchovies
Steak is lovely, but it’s lonely all by itself. And though a good cold lPA is the obvious boon companion, it’s also nice to have something else to eat. So here’s an easy potato salad whose piquancy is assertive enough to go mano a mano with the rich taste of the ribeye, and yet filled with enough indulgent flavors of its own to deserve a place on the plate.
2 lb. fingerling or small new potatoes
¼ cup diced red onion
2 tbsp. sherry vinegar
2 garlic cloves, minced
1 tbsp. minced anchovies (about 4 fillets)
1 tbsp. small capers
1 tbsp. Dijon mustard
¼ cup olive oil
1 tsp. dried thyme
A good handful of arugula
Bring a pot of well-salted water to a boil. Add potatoes and cook until they can be pierced with a fork. Do not overcook. Remove, drain and let cool slightly. While the potatoes cook, make the vinaigrette. Place onion, vinegar and a healthy pinch of salt in a small bowl. Stir together and let sit for 10 minutes to marinate. Add garlic, anchovy, capers and mustard, whisk in olive oil. Season to taste with salt and freshly-ground pepper. Cut potatoes in half, leave very small ones whole. Put potatoes in a large bowl and toss with vinaigrette. Set aside at room temperature to allow potatoes to absorb dressing. Toss again just before serving, add thyme and parsley. Serve with a little arugula on each plate for garnish.
The Link LonkJune 29, 2020 at 05:14PM
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Fourth of July grilling: Raising the stakes with steak - cleveland.com
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