Fire It Up - Andrew Schloss [43]
Pat the steak dry and then coat all over with the olive oil. Press the spice rub into both sides of the meat. Let rest at room temperature for 1 hour.
Light a grill for bilevel high/low heat, about 500+/275°F. Brush the grill grate and coat with oil. Grill the steak directly over high heat until nicely grill-marked, 4 to 6 minutes per side. Reduce the heat to low on a gas grill or move the steak to the low-heat area on a wood or charcoal grill. Cover and grill for another 10 to 15 minutes for medium-rare to medium-done (135 to 145°F). Remove to a platter and let rest for 5 minutes before slicing.
Make 4 servings by cutting the meat from each side of the bone and dividing each section of meat into 4 pieces. Or, you can slice the meat ¼ inch to ½ inch thick, and then divide the slices so each guest receives some tenderloin and some top loin.
LOIN ROAST/SHORT LOIN
Seared Beef Strip Loin with Seven Pepper Rub
MAKES 8 TO 10 SERVINGS
Here’s a cut of meat for a special occasion. The strip loin is the entire loin of beef from which individual strip steaks are cut. It’s pricey but feeds a crowd handily, and it makes a striking presentation. If you like, buy a large roast on sale, cut a few strip steaks from it for the future, and use the rest for this recipe. Either way, leave the “tail” on the strip loin for roasting. It’s a little fatty but gives the roast a nice appearance on the table. A strip loin roast is all about the beef, so we simply rub this one with oil, garlic, parsley, and a coarse rub of multicolored peppercorns and chiles.
INGREDIENTS:
1 boneless beef strip loin roast (center-cut, about 5 pounds), fat trimmed to ¼ inch
2 tablespoons olive oil
2 garlic cloves, minced
¼ cup chopped fresh flat-leaf parsley
½ cup Seven Pepper Rub
DIRECTIONS:
Pat the roast dry. Combine the oil, garlic, parsley, and rub in a cup. Rub the mixture all over the roast, cover, and refrigerate for at least 8 or up to 16 hours. Remove the roast from the refrigerator and let stand for about 1 hour.
Light a grill for indirect high heat, about 425°F. Brush the grill grate and coat with oil. Grill the roast directly over the heat until browned all over, 10 to 15 minutes total, turning every 3 to 5 minutes. On a gas grill reduce the grill heat to about 350°F. Use a spatula and tongs to move the roast over to the unheated area of the grill, fat-side up. Cover and cook to an internal temperature of 125 to 135°F for rare to medium-rare, about 35 to 40 minutes. Remove to a platter and let stand for 20 minutes. Cut crosswise into slices about ¼ to ½ inch thick.
TENDERLOIN ROAST/SHORT LOIN
Whole Grilled Tenderloin Larded with Gorgonzola and Roasted Garlic
MAKES 8 SERVINGS
Just as strip steaks are cut from the strip loin roast, filet mignon steaks are cut from the tenderloin roast. This baseball-bat-shaped muscle runs on either side of the steer’s backbone beneath the ribs. Its anatomical function is to allow the animal to straighten its back when standing upright, something that cattle never do. Thus, it’s the least exercised and most meltingly tender part of the animal. There are only two tenderloins per steer. The short supply and high demand makes tenderloin the most expensive beef cut on the market. But if it’s tenderness you’re after, it doesn’t get any better than this. Here we grill the whole tenderloin with a stuffing of blue cheese and roasted garlic and a soothing wrap of fresh herbs. In the next few recipes, we cook from the small end of the tenderloin, from the shoulder (filet mignon) to the tender center (tournedos) to the larger butt end (chateaubriand).
INGREDIENTS:
5 ounces aged Gorgonzola cheese
¼ cup Grill-Roasted Garlic
3 tablespoons unsalted butter, softened
3 tablespoons fresh flat-leaf parsley leaves and small stems
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup Fresh Herb Rub
3 tablespoons olive oil
1 beef tenderloin roast (about 3 pounds), trimmed and tied
DIRECTIONS:
Process the cheese, garlic, butter, parsley,