Memorial Day Menu: Chef Adam Perry Lang's Recipes

May 26, 2012— -- intro: Chef Adam Perry Lang, a master of barbeque arts, knows how to play with fire.

Although he was classically trained in French cuisine, Perry Lang has pioneered techniques to improve anyone's grilling skills. In his latest cookbook, Charred & Scruffed, the chef offers new recipes to turn a backyard barbecue into a gourmet meal experience.

As millions of Americans roll out their grills this Memorial Day weekend, "Nightline" asked the New York native what would be on his menu. Here, Perry Lang offers his recipes for high-low boneless rib eye, bubbling bacon butter beans and green apple, cabbage and caraway slaw.

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Excerpted from Charred & Scruffed by Adam Perry Lang (Artisan Books). Copyright 2012. Photographs by Simon Wheeler.

Serves 4

Note from the Chef: A rib eye is, in many ways, the most satisfying steak. Its gnarly marbled surface makes it very scruffable so that it develops a great crust that accepts basting well. The eye of the roast is superflavorful and, like a tenderloin, is best served in the medium-rare-to-rare stage. The deckle, or outside strip, about an inch or two thick, is so marbled that it should be a bit more well-done, at which point it has both deep flavor and the hard-to-achieve tenderness of a perfect brisket. Although the classic French way to do a rib eye is on the bone (cote de boeuf; aka cowboy cut in the USA), I prefer boneless for this high-low style. It makes it easier to develop a crust on all sides of the meat. To achieve a more well-done deckle, and to crisp the exterior and render more fat, I prop the steak up for a few minutes on each edge so that only the deckle is exposed to the heat source.

Ingredients:

1. To make the Four Seasons Blend

Makes approximately 1 cup

Combine the salt, black pepper, garlic salt, and cayenne in a small bowl. Transfer to a spice grinder or clean coffee grinder and pulse to the consistency of sand. Store in an airtight container for up to 1 month.

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2. To make the Basic Baste

Makes approximately 4 cups

Combine all the ingredients for the fat baste in a 2-quart saucepan and bring just to a simmer; remove from the heat. For the best flavor, refrigerate in a tightly sealed container for 1 to 2 days (reheat over low heat to melt the butter before using).

Whisk the lemon juice and vinegar into the fat baste before using, or reserve it to add later.

Directions:

Set up the grill with an elevated grate and preheat it to high.

(*You can buy a grill with a hand-cranked wheel that allows you to raise and lower the cooking surface. Or you can save yourself a lot of money and buy an extra grate for your grill, using bricks to elevate it above the main grill gate.)

Season the steaks on both sides with the seasoning blend and pepper, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 10 minutes to develop a "meat paste."