• Go to your local butcher/meat market and pick up a nice thick cut of your favorite steak (I prefer either a bone in rib-eye or a porterhouse).  Make sure the cut is at least 1” to 1 1/2” thick.
  • Personal recommendations for butcher shops depending on where I have lived:
    • Bloomington, IN – The Butcher’s Block: Awesome college start-up with great fresh meat selection.
    • Chicago, IL – Paulina Meat Market: One of the best meat markets in all of Chicago.
    • Grants Pass, OR – Cartwright’s Valley Meat: Fantastic selection of locally raised beef, chicken, etc.  Also has fresh BBQ every Saturday

• Marinate the steaks with your favorite combination of seasoning’s or if you are up for something new, try my simple yet delicious family recipe: (for 2 large steaks) Lay the steaks flat in a large pyrex dish and press 5 cloves of garlic spread across both steaks.  Douse the steaks with Worcestershire sauce and then add a small amount of olive oil.  Crack some black pepper on the steaks and a pinch of kosher salt.  Place in the refrigerator for 2 hours.
• Heat your BBQ up to around 450 – 500 degrees (most gas grills have a thermometer to give you an accurate reading, if you are cooking with charcoal, wait till the coals are white [this is the hottest state of the fire]) and make sure the grates are clean and lightly oiled with olive oil.
• Lay the steaks on the grill so that the fire is evenly distributed around their perimeter.  The high heat and and juices from the steak will actually cause flash ups to occur (don’t be too concerned with this, as it will give it the outer charring that is necessary to seal in the juices of a great steak).
• Cook the steaks for 2 1/2 minutes and then using a set of BBQ tongs rotate them 1/4 turn for another 2 1/2 minutes.  This quarter turn is the secret sauce for giving the perfect diamond pattern that most top steak houses serve their guests.  Flip the steaks, and depending upon how you like your steaks prepared, sear the steaks on the same heat for another 5 minutes (make sure to do the 1/4 turn after 2 1/2 minutes) as this will give you about medium (my personal favorite).

Lastly, a set of interesting myths that most people probably didn’t know from Steven Raichlen’s book Planet Barbeque:

• Myth 1: A steak is a steak is a steak.

  Fact: Not all steaks are created equal and each requires its own special way of grilling. Thin ones, like skirt and flank steaks, should be grilled quickly over a hot fire. Thick steaks, like a porterhouse or T-bone, require a two zone fire – the hot zone for searing, the medium hot zone for cooking the meat through. Tough, fibrous steaks, like flank steaks, should be scored on the top and bottom to tenderize them and thinly sliced across the grain when served. Lean steaks, like filet mignon, require added fat, either in the form of an oil-based marinade or a wrapping of pancetta or bacon.

• Myth 2: You should bring a steak to room temperature before grilling.

  Fact: Leaving meat out at room temperature is a formula for disaster and there isn’t a respectable steak house in the world that does it. Steaks (indeed, any meat) should be kept ice-cold – and bacteria free – until the moment they go on the grill. (When you’re working over a 600° to 800°F fire, it takes mere seconds to take the chill off the meat.)

• Myth 3: Salt toughens steak. Don’t apply it before grilling.

  Fact: A generous sprinkling of salt (kosher or coarse sea salt) and cracked black peppercorns applied just prior to grilling gives you the savory crust and robust flavor characteristic of the best steak house steaks. Grill masters from Florence to Florianópolis back me up on this. Season steaks right before they go on the grill. Just don’t season them hours ahead or the salt will draw out the meat juices and make the steaks soggy.

• Myth 4: A barbecue fork is the proper tool for turning a steak.

  Fact: Stabbing a steak with a fork serves only to puncture the meat and drain out the juices. Turn your steaks with tongs.

• Myth 5: Turn the steaks often while grilling.

  Fact: If you watch really top steak masters from around the world, you’ll notice they turn a steak only once. Why? This produces a better crust.

• Myth 6: The best way to check a steak for doneness is to cut into it with a knife.

  Fact: Again, cutting the meat releases the juices. The best way to check for doneness is to poke a steak with your finger. A rare steak is soft and squishy; a medium rare steak is yielding; medium is gently yielding; medium-well is firm; and well-done is hard and springy.

• Myth 7: Steak tastes best sizzling hot off the grill.

  Fact: Like most grilled meats, a steak hot off the grill will taste leathery and dry. You need to let it rest for a few minutes on a warm plate before serving. This allows the meat to “relax,” making for a juicier, more tender steak.  Finally, for flavor, sheen, and succulence, don’t forget to drizzle a little extra-virgin olive oil, melted butter, or beef fat over your perfectly grilled steak before serving. Think of it as the varnish on your masterpiece.

Thanks for taking the time to read the article and let me know if you have any success with the article!  Happy summer grilling to you all!

Looking forward to a weekend of relaxation, I started my journey by eating dinner at a local seafood restaurant (recommended to me by Dhruv’s father) and was drooling over the king fish, garlic cheese naan and the local favorite drink, Fenny (Cashew liquor).  To call Fenny a drink would be a misconception, Fenny has been described by some as turpentine, nail polish remover, and the Indian equivalent to American moonshine. Taking my good friend Sahil’s recommendation, I mixed it with pineapple juice which turned awful into awesome.  As a solo traveler, I tend to sometimes listen in on other’s conversations while I dine alone.  The couple next to me was speaking  fluent English and I leaned over and introduced myself.  They were from the UK and informed me that most of the people that I would meet in Goa were foreigners that either moved to Goa, or were visiting from Europe or Russia.  It is the one town I found while traveling through India, that speaking Russian could get you just as far as English or Hindi (something I would have never guessed before I arrived).  I closed the night out with a local cigar, a glass of Fenny, and a great nights sleep near the ocean.

The next morning I was awoken to the aroma of breakfast being made, chai tea brewing, and the pitter patter of footsteps throughout the house. Still foggy, rather groggy from the Fenny the previous evening, I made my way into the Kitchen and was greeted by the family chef.  She had prepared me an omlet with local chili pepers and cheese, wheat toast, and chai tea.  It was a fantastic way to start my morning and despite the fact she spoke no English, we communicated through laughter, pointing, and high-fives  After breakfast, I put on my bathing suit and jumped in a taxi to head to the beaches.

After about 45 minutes in the taxi, I arrived at the immaculately pristine Anjuna beach.  The sand was sparkly white, the water was not exactly the gulf of Mexico (pre or post BP), but none the less it felt great!  After a series of tall Kingfisher beers and escapades in the water, I headed up to one of the shacks for some lunch.  Looking over at small wooden outhouse sized room, I noticed smoke billowing from the ceiling and long poles hanging out of a clay stove.  I found the jackpot, a Tandori oven filled with Goan tiger prawns.  To call these “tiger prawns” is an understatement.  I think monster prawns or epic prawns would have been more fitting, but nonetheless I ordered my first batch. with a side of garlic cheese naan (if you can’t tell this became my new favorite bread).  Salivating over the plate, I began my culinary journey through each bite with an open laughter and joy… yeah that happened.  As you can tell from the picture associated with this post, the food was amazing.  I finished up my afternoon by visiting the other beaches of Calangute and Candolim.  Neither one could live up to the relaxation and vibe of Anjuna, but both had their fair share of interesting sights to be seen.

The next morning I woke up at the crack of dawn and headed down to the fishing boat loading docks where all the locals buy their seafood for the local restaurants.  For the first time I felt out of place, and I loved every second!  I walked through the crowds of locals and made my way to a guy that looked like he knew exactly what I wanted.  As I approached his stand, I peered into his cooler and saw the mother-load.  Literally hundreds of Tiger Prawns, still alive and kicking.  I bartered with him for 8 prawns and 2 lobsters and brought them home for my new friend, the chef to cook.  Not knowing exactly how to store 2 live lobsters and 8 live tiger prawns, I put them in the refrigerator (meat locker) in a plastic bag, shut the door, and ran away (her face must have been priceless when she came to the house later that morning and realized that I wanted her to make me an epic meal of this concoction of crustaceans).  Later I could come to know that she was a vegetarian and never really cooked any type of meat or seafood (fail).

Feeling adventurous after my morning with the locals, I decided to head to the Southern border of Goa (about 2 hours by car) to check out the Dudh Sagar Waterfall.  The falls consist of four tiers and are a total height of 310 meters (1017 feet) and an average width of 30 meters (100 feet). Traveling by Jeep and by foot, we finally arrived at the falls and saw a small group of people swimming in the basin of the falls.  In the spirit of everything that is Goa, I jumped in water and swam through the falls (a memory i’ll never forget!)

Later that day I headed to the Spice plantation where all of the local flavors are conceived.  From fresh vanilla plants to spicy chili peppers, I was guided through a farm (over 100 years old) that has been growing organic fruits, vegetables, and nuts.  After leaving the plantation, my driver told me that since I was near by, I should stop by and go for an elephant ride…  Having never ridden an elephant, I said hell yes!  We pulled up to a small house with two elephants standing outside (my jaw kind of dropped).  I was introduced to Bopu and his tamer and within minutes was sitting on his back strolling down the street.  While the experience was really cool, I felt pretty bad for Bopu.  He and I took pictures together, and I made my way back to Dhruv’s home for my unexpected feast!

When I arrived back at the house, no one was home, but the house smelled of cinnamon and sweet spices.  As I entered the kitchen I found 3 large pots full of deliciously prepared curries, dahl, and rice dishes.  The sweet woman, despite her vegetarian lifestyle, prepared me a meal fit for a king!  Cinnamon curry tiger prawns, dahl, and friend lobster and tiger prawns (this description doesn’t do the food justice but the taste was amazing!)

Overall the weekend was incredible and I will always have fond memories of the town of Goa and my trip to India.  Thank you all for taking the time to read my journey and I hope you all make your way to this great hidden gem!