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It's definitely on the Neanderthal end of the cooking spectrum. It was developed
entirely by accident, when George Germon, of Al Forno in Providence, R.I., dropped a steak on the fire
without realizing it.
Here's the recipe: take a steak. Preferably a boneless ribeye, and make sure it's "bone dry" - no blood or moisture at all. Burn the wood in your fireplace down to hot embers. Throw in steak. Wait - maybe five minutes per side. Remove. Eat.
Feels a little me Tarzan, you Jane, eh? Betsy Block thought so, too, and while she liked her steak, it just wasn't... what she expected. "But by no means was it -- you know -- breathtakingly good. It didn't taste, say, like a lustful, illicit encounter in a hotel room. What I mean to say, then, is that it wasn't passion on a plate, as I'd imagined. But it was good. It was more than good. It was utterly delicious. Just not like that."
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11-15-2009 @4:18PM Chef said... Dirty Steak was done before Al Forno.
It was Teddy Roosevelt's favorite way to eat a good sirloin. Thrown into hot coals to cook, the soot was brushed off and then it was dipped into clarified butter to further wash away soot and flavor it.
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11-15-2006 @8:03AM Alex said... I mean, wouldn't the steak have been a tough piece of charcoal if, indeed, he "lost" it?
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1-20-2006 @2:48AM extramsg said... This is the standard method for cooking tasajo in Mexico. Also, Alton Brown did an episode of Good Eats on steaks where he did this. I have a feeling the genesis story of this cooking method is more myth than fact. I imagine he saw it somewhere else. The "dropped it in the coals and forgot about it" thing doesn't make a lot of sense. You don't just "lose" a steak.
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1-20-2006 @5:29AM sarah gilbert said... you know, extramsg, I thought the same thing when I read that article but chalked it up to my ultra-skeptical self. I mean, wouldn't the steak have been a tough piece of charcoal if, indeed, he "lost" it? Thanks for putting this in perspective.
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1-20-2006 @9:57AM Chef B said... Laugh all you want but I watched that stupid movie Waterworld a week ago and I remember seeing Kevin Costner throwing this huge piece of fish directly on top of the coal and I thought eww! but then started thinking of cavemen and thought, hmm... its possible some people ate this way.
Can I ask, are the black ashes harmful? How is this different from blackened steak that some people do?
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1-20-2006 @4:36PM extramsg said... I've had the tasajo version in tlayudas in Mexico several times. The coals and ash, for whatever reason, don't really stick. You just get some nice charred parts to the steak. I do believe that the ash is carcinogenic as is charred meat, allegedly, but what isn't these days. It tastes good.
btw, for Waterworld, I wondered why he could demineralize his own pee, but not the ocean water.
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