The smoke that emanates from a wood fire grill is a guilty pleasure. More than its role in cooking the meat, the smoke is what gives grilled steaks their unexplainable yet deliciously distinct flavor—a rich, natural taste that can render most marinades and rubs unnecessary.
Such is the claim by Oliver Schwaner-Albright in an article he wrote for The New York Times that details the highs and lows of wood fire grilling. In his article, Schwaner-Albright describes the contents of a grilling book called Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky.
Over the years, many ways have been discovered to cook steaks—from pan-searing to broiling—but for some people, nothing beats a wood fire grilled steak in satiating one’s craving for great-tasting meat. This is because this style of cooking releases different and enticing aromas and flavors out of the slabs of meat while giving the grillers the feeling of roughing it out as they use a traditional yet effective method of grilling meat. On that note, if you live in New Jersey, and you’re fond of occasionally dining out to savor a serving of wood fire grilled Angus beef tenderloin or rib-eye steak, here’s what you need to know about the succulent treat that you’re enjoying.