May of 2015 was a huge month for House of Q. Not only was it BBQ month (the best month ever!) but BBQ Brian’s cookbook, Grilling with House of Q: Inspired Recipes for Backyard Barbecues, was launched! So this year, as BBQ month once again draws near, BBQ Brian is taking some time to reflect on the past and some of House of Q’s biggest moments.
An article in the Georgia Straight last May marked an unbelievable accomplishment. For those of you not familiar with the publication, it is the lifestyle and entertainment weekly for the West Coast. Having them at the launch of our cookbook was fantastic! And the editors themselves were in for a treat when BBQ Brian taught them how to grill the perfect steak. (You can read the full article here: How to grill the perfect steak.)
The article is an ideal starting point for a little House of Q self-reflection. It highlights how BBQ Brian started House of Q with just a natural talent for backyard barbecuing – no culinary school, no studying under chefs or pitmasters, just a lot of practise.
A curiosity about the cuisine of the southern States led BBQ Brian to discover the world of barbecue competitions. After asking questions upon questions at a local competition and making a commitment to compete the following year, House of Q was born.
At his first competition, his team placed 3rd for chicken and he hasn’t looked back since. It’s been a whirlwind of competitions all while perfecting House of Q’s sauces and rubs.
Lucky for you BBQ Brian has long since perfected the steak and is always willing to share his grilling tips. Start your own countdown to BBQ month by grilling up the perfect steak. Pair it with recipes of side-dishes from the cookbook such as sweet potato fries or, better yet, Perogy Stuffed Potatoes.
Southern Rubbed Strip Steaks (as published in Grilling with House of Q).
- 1 Tbsp (15 mL) sea salt or kosher salt
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) granulated garlic
- 1 tsp (5 mL) ground dried thyme
- Olive oil for brushing
- 2 to 4 strip-loin steaks, 2 lb (900 g) total
- Herb-infused olive oil or aged balsamic vinegar for drizzling (optional)
- Prepare your grill for direct grilling, medium-high heat on one side and low on the other. Brush or wipe the grates with oil, if necessary.
- In a medium bowl, stir together the salt, pepper, paprika, granulated garlic, and thyme until well mixed.
- Using a silicone brush, lightly brush both sides of the steaks with olive oil. Generously sprinkle the steaks with the rub mix.
- Place the steaks directly over the hotter side of the grill, close the lid, and sear on one side undisturbed for 2 to 6 minutes. (Closing the lid keeps the heat inside your grill and the grate hot.) If you are seeking the perfect criss-cross grill marks, lift one edge of the steaks and check if they have established the right colour, and then lift, turn the steaks 90 degrees, and set them on an unused part of the hot grill. Sear for another couple of minutes to create the crosshatch marks.
- Turn the steaks over, move them to the cool side of the grill, and cook until the internal temperature of the meat reaches 120 °F (50 °C) to 130 °F (55 °C) for medium-rare or 130°F (55 °C) to 140°F (60 °C) for medium.
- Remove from the heat, and allow your steaks to rest for 10 minutes before serving. You can cover them with aluminum foil, if you want; however, remember that they will continue to cook under the foil.
- To serve, arrange the steaks on individual plates. Drizzle them with herb-infused olive oil or balsamic vinegar.
*Adapted from Grilling with House of Q: Inspired Recipes for Backyard Barbecues (Cover shown on right). Published, 2015 by Brian Misko. Reprinted with permission. All rights reserved.