Grilling specialist Rockin’ Ronnie Shewchuk lives in North Vancouver’s Lynn Valley with his wife, longtime North Shore News contributor Kate Zimmerman, and their two children, Zoe and Jake. Shewchuk is the author of the bestselling cookbook Barbecue Secrets DELUXE!, available at Johnstone’s BBQs & Parts on Pemberton Street in North Vancouver or from online book retailers.
These days he divides his time between his job as a communications director in the health care sector and pursuing barbecue-related special projects, including corporate team-building workshops with a barbecue theme. You can find him at ronshewchuk.com.
Below are three of his favourite steaks and some grilling technique tips.
Rib eye
The rib eye steak is one of the most delicious cuts of beef, mainly because it has so much fat, both the intramuscular variety (known as marbling) and the beautiful white, unctuous oyster of fat at the centre of the steak. I like to save that perfect morsel for the last bite. How to treat it: I love the flavours of Mexico and the American Southwest. This rub is the perfect way to season a rib eye, or any steak, for that matter.
Southwestern Grilling Rub
4 Tbsp kosher salt
1 Tsp freshly ground black pepper
2 Tbsp toasted cumin seeds
1 Tbsp ground oregano
2 Tbsp granulated onion
1 Tbsp granulated garlic
2 Tbsp ground ancho chiles or regular chile powder
1 Tbsp ground chipotles (if you can’t find this, substitute cayenne)
Combine the ingredients. It’s better if it sits for a few days, but it’s fine at the moment you make it.
New York strip loin
The strip loin steak is a lovely cut of beef, less marbled than its chubby cousin, the rib eye, but redeemed by great flavour and a shiny ribbon of fat along one side that crisps up nicely on the grill. Best part: the fatty tip at the narrow end of the steak. Because it’s small and more exposed to the fire, it’s not only fatty but also perfectly crispy. Thank goodness my family members think it’s yucky. I’ve lost track of the number of times I’ve asked my wife and kids, “are you gonna eat that?” How to treat it: Grill the strip loin with a super-simple but flavourful rub, and finish it with a spoonful of crazy-good salsa verde.
Simple But Super Delish Rub
4 Tbsp good sea salt like Maldon or Fleur de Sel
4 Tbsp fresly ground black pepper
2 Tbsp crushed dried red chiles
1 Tsp granulated onion
1 Tsp granulated garlic
Salsa Verde
6 anchovy fillets, chopped
1 garlic clove, peeled and finely chopped
1/2 c. chopped flat leaf parsley
1 Tbsp chopped fresh rosemary
1-1/2 Tsp chopped fresh sage
1/3 c. chopped fresh celery leaves
1 Tsp pickled capers
1-1/2 Tbsp fresh lemon juice
1 Tsp finely grated lemon peel
1 Tbsp white wine vinegar or rice vinegar
1/2 c. extra virgin olive oil
Kosher salt to taste
Give the ingredients a quick whiz in a food processor or a good pestling in a mortar. Refrigerate till ready to use.
T-bone
The great thing about a T-bone steak is you get two cuts for the price of one. One one side of the bone is a nice hunk of strip steak, and on the other is a tasty serving of tenderloin. And it comes with it’s own after party – a bone to chew! How to treat it: Here’s one of my favourite dry rubs.
Tasty Dried Herb Rub
1 Tbsp course sea salt like Maldon or Fleur de Sel
1 Tbsp coarsely ground black pepper
1 Tbsp dried mint
1 Tsp dried parsley flakes
1 Tbsp dried rosemary
1 Tbsp granulated onion
1 Tbsp granulated garlic (optional)
1 Tsp crushed dried chiles
Grilling Technique
Here are Rockin’ Ronnie’s six easy steps for grilling the perfect steak every time. This method applies to all the recipes above.
1. Lightly sprinkle both sides of the steaks with the rub and drizzle with olive oil, turning them to coat.
2. Preheat your grill for high direct cooking.
3. When the grill is hot, put the steaks on the cooking grate.
4. Once you’ve got both sides seared, turn the heat down to medium, cover the grill, and cook for a few more minutes, turning often, until the steaks become slightly springy to the touch and the internal temperature reads 120 - 130F depending on whether you like medium rare or medium doneness.
5. Remove from the grill and let the steaks rest, loosely tented in foil, for about five minutes.
6. To serve, drizzle with a little olive oil and a squeeze of fresh lemon juice, or, if you want to get fancy, spoon on a dollop of home-made salsa or a pat of herbed butter.
