Dirty Steak ala Al Forno....

Epicurean Exploits - Food and Recipes
1

I’d been fascinated about this since I first read about years ago.

George Germon of Al Forno in Providence, RI grills porterhouse by placing the steak directly on the hardwood coals. He apparently made the discovery by accident and liked the results.

I’ve done it a couple of times, mostly with NY strip, but I went back to it last night with a porterhouse. IT DOES NOT WORK WITH BRIQUETS AND NO I DIDN’T FIND OUT THE HARD WAY.

The meat does not char instantly as one might think and there are no funky flavors. You actually get a pretty good and quick sear. I finished the meat on the rack and served it with scallion/garlic mashed and a mixed greens salad.

Anybody else try this?

He has a recipe for an accompanying sauce he calls “Hot Fanny Sauce”. Haven’t tried it yet.

2

My meal at Al Forno was the highlight of an otherwise dreary trip to Providence, a dreary city if I’ve ever seen one. It didn’t help that I was there in February. Grilled house-made sausage, creamy polenta and broccoli rabe . . . and a lemon “pillow” with vanilla gelato for dessert. Fifteen years later I remember every detail.