Steven Raichlen's Project Fire Steak and Beyond on Alabama Public Television
Alabama Public Television

Steven Raichlen's Project Fire

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Steak and Beyond

Be honest: What you really want to master is the perfect grilled steak. Make that many steaks by using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender quick-cooking lamb steaks come with herb-scented Moroccan Charmoula. In today's field trip chef Curtis Stone grills an 80 day-aged rib steak over a wood fire at Gwen Butcher Shop and Restaurant in L.A. DUELING BEEF RIB STEAKS: WAGYU VS 80 DAY DRY-AGED; DRY-BRINED RIBEYES WITH ANCHOVY CREMA; GRILLED LAMB STEAKS WITH MOROCCAN CHARMOULA.

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