Barbecuing: a summer favorite. But how to do it without ending up with burned steaks and rubbery ears of corn? We asked the executive chef at Brasserie Perrier.
Chris Scarduzio’s Perfect BBQ Recipe
Two 14 oz. strip steaks (Scarduzio recommends a thick, well-marbled prime cut from the butcher)
1 tsp. brown sugar
1 tsp. kosher salt
1 tbsp. smoked paprika
1 tbsp. ancho chili
1 tbsp. chopped rosemary
1 tbsp. garlic
1 tbsp. cumin
1 tbsp. ground black pepper
1. Combine last eight ingredients, gently rub into the meat, and put steaks right on grill.
2. Grill on very high heat, continually turning the meat until cooked to taste. No more than three minutes on each side (or meat will curl). Remove and serve.
- Blanche corn in a mixture of one cup milk and one tbsp. of sugar per ear of corn. Submerge ears in mixture with enough water to cover cobs for one minute. Grill over medium heat, continually turning corn, for no more than five minutes (depending on their size).
- Forget potato salad: Create a refreshing side of thinly sliced oranges dressed with olive oil, salt, and pepper (an old Scarduzio family recipe).
- A great summer wine to go with everything? Flowers pinot grigio. Set on ice for five to ten minutes, and it’s good to last all afternoon.
That should get things sizzling.
Enjoy more recipes at Brasserie Perrier, 1619 Walnut Street (215-568-3000 or brasserieperrier.com).