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Pat LaFrieda’s Tips To Selecting Beef For the Grill

Pat LaFrieda’s Tips To Selecting Beef For the Grill: Photography by Levi Brown

Photography by Levi Brown

If there’s a king of butchers in New York, it’s Pat LaFrieda, whose family-owned company supplies some of the city’s top restaurants with prime beef. We asked him what he likes to cook on the grill. For more ideas and recipes, check out his new cookbook, Meat: Everything You Need to Know.

Korean-Style Short Ribs
“Short-rib meat is rich and flavorful, but it’s also tough, which is why short ribs are usually braised. It’s remarkable that by cutting them thin, the ribs are transformed into something that cooks in minutes on a hot grill. Marinating them in an acidic, fruit-based marinade, preferably overnight, is essential.”

Skirt Steak
“Skirt steak, in particular the outside skirt, is hands-down my favorite steak. It’s not the most tender cut of meat, but it is one of the most flavorful—and it’s not super-tough and chewy like hanger and flank steaks. Sear both sides of the steak over a hot grill and wait five minutes before slicing it. The inside will be medium rare, juicy and delicious.”

Bone-In Rib Steak
“Rib steaks are the juiciest, most flavorful cut on the animal. They’re great for the grill, because you don’t have to do anything besides season them with salt and pepper to make them taste good. Sear the outside over a hot fire—and whatever you do, don’t ruin this luxurious piece of meat by cooking the inside past medium rare.”

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