“It’s barbecue at its essence.
It’s just meat, salt, and fire.”
Steaks are also incredibly versatile, he adds.
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Not every cut of steak is well-suited to outdoor grilling, however.
“It would just be too tough.”
Here are the very best cuts for grilling, according to a pitmaster.
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But there are limits to that rule.
The classic New York strip, however, is among Raichlen’s personal favorites.
Ribeye
Another “noble” cut, the ribeye is also tailor-made for fast, hot grilling.
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For a little extra oomph, opt for the bone-in rib steak, he adds.
It’s essentially the same cut, with the added bonus of big honking bone to gnaw on.
(He speaks highly of the aging program atWhole Foods, in particular.)
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“Those are steaks I would cook medium to medium rare,” he says.
“I wouldn’t cook them more.”
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