Bobby Flay's Bar Americain Cookbook - Bobby Flay [49]
7. Place the ribs on the rack to the side of the coals, not directly over them, and cover the grill. Pour one-quarter of the bourbon barbecue sauce into a separate container and set aside. Cook, turning the ribs and basting them with the rest of the barbecue sauce every 20 minutes, until the meat is very tender when pierced with a knife, about 1½ hours. After the first 30 minutes of cooking, light additional charcoal as before, placing the chimney starter on a heatproof surface. When the temperature in the grill drops below 250°F, use oven mitts to lift off the top rack with the ribs in place and set on a heatproof surface. Using tongs, add hot charcoal from the chimney starter to the bottom rack and then scatter the remaining wood chips on top. Return the rack of ribs and cover the grill with the lid.
8. Transfer the ribs to a baking sheet; brush with the reserved barbecue sauce and let stand for 10 minutes. Cut the meat between the bones to separate the ribs and serve with the tomato corn bread.
Broiled Hanger Steak
BROILED HANGER STEAK
HOMEMADE STEAK SAUCE
A favorite cut of butchers, hanger steak is also the steak of choice for the quintessential French bistro dish steak frites. It may not have the cachet of a hulking porterhouse or a pricey filet, but what it lacks in name it more than makes up for in taste. Hanger steak has a rich, beefy flavor that is enhanced here by a savory rub. Bar Americain’s steak sauce is a balanced blend of the sweet and sharp notes of molasses, honey, Dijon mustard, and horseradish. You could serve this steak with Fries Americain for your own steak frites, or you could make it the centerpiece of an American steakhouse meal by pairing it with Brooklyn Hash Browns and Creamed Kale. (Both the rub and the steak sauce are available for purchase at bobbyflay.com.)
Serves 4
Steak Sauce
¼ cup Dijon mustard
¼ cup whole grain mustard
½ cup molasses
3 tablespoons prepared horseradish, drained
2 tablespoons honey
2 tablespoons ketchup
Kosher salt and freshly ground black pepper
Hanger Steaks
4 (8-ounce) hanger steaks
4 tablespoons (½ stick) unsalted butter, softened
Kosher salt and freshly ground black pepper
Spice Rub
Parsley Oil (optional), for garnish
1. To make the sauce, whisk together the mustards, molasses, horseradish, honey, and ketchup and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving, or cover and refrigerate for up to 2 days and then bring back to room temperature.
2. Remove the steaks from the refrigerator 20 minutes before cooking.
3. Put an oven rack in the upper center of the oven. Preheat the broiler.
4. Pat both sides of the steaks dry with paper towels. Brush both sides of the steaks with the butter and season with salt and pepper. Season one side of each steak with some of the rub mixture. Place the steaks on a wire rack set over a rimmed baking sheet or on a broiler pan, rub side up. Broil the top side of the steaks until golden brown and slightly charred, about 4 minutes. Turn the steaks over and continue broiling until golden brown and cooked to medium-rare, 4 to 5 minutes. Remove from the oven and let rest for 5 minutes before serving.
5. Serve the steaks with the sauce on top or on the side and garnish with parsley oil if desired.
SPICE RUB
Makes ⅓ cup
3 tablespoons smoked sweet Spanish paprika
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon dried oregano
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
Mix together the paprika, ground ancho, cumin, coriander, mustard, oregano, salt, and pepper in a small bowl.
Blackened Roasted Prime Rib
BLACKENED ROASTED PRIME RIB
BÉARNAISE BUTTER
Look no further for your next special-occasion meal, because this is it. Also known as a standing