This recipe is from "Bistro Laurent Tourondel: New American Bistro Cooking," by Laurent Tourondel and Michele Scicolone (Wiley, $34.95). Tourondel, executive chef and partner in a group that owns six restaurants in the United States and Puerto Rico, was named restaurateur for 2007 by Bon Appétit magazine.
3 rib-eye steaks (preferably dry-aged), 30 to 40 ounces each, about 2 inches thick
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1 cup Liquid Smoke
4 tablespoons (½ stick) unsalted butter, softened
2 tablespoons smoked Maldon sea salt
2 tablespoons smoked black pepper
With a fork, pierce the steaks all over on both sides. Place the steaks in a shallow dish and pour on the Liquid Smoke. Cover and refrigerate for 48 hours, turning the steaks once. Remove the steaks from the liquid. Do not pat dry. Brush on the butter. Season both sides with the smoked salt and pepper. Preheat a barbecue grill or stove-top grill to medium heat. Cook the steaks, seven to 10 minutes on each side, until medium-rare. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. The temperature reading should be 130 to 135 degrees for medium-rare.
Transfer the steaks to a cutting board. Allow to rest 10 to 12 minutes. Cut into 1-inch-thick slices.