Matt and Ted Lee are chefs, brothers, and, more generally, guys who love to eat. I met them recently at Smoke, a newish restaurant in Plano where chef Tim Byres is turning out exciting dishes on his one-of-a-kind grill/rotisserie/smoker called a hearth.
The brothers were visiting D-FW to film their upcoming show Southern Uncovered with the Lee Brothers. They got a front-row seat at Byres' hearth and left amazed by the local chef's Eisenhower steaks: cuts of beef cooked directly in the coals of a fire.
The Lees had never cooked steak like that.
"Why are we afraid of the charcoal?" Matt Lee told The Dallas Morning News. But he's right: Putting an expensive steak in the dredges of a fire seems scary.
From that day at Smoke, the Lees learned "courage in live fire," Ted Lee told me. And in fact: They shared the technique recently with The New York Times.
They called Byres "an evangelist for live-fire cooking."
"The producers were secretly hoping for an Icarus moment, some kind of spectacular calamity on the restaurant's 10-foot-long open fire pit, but the only pyrotechnics were in our brains; this simple act demolished everything we thought we knew about cooking proteins," the brothers wrote in the NY Times story.
Read the article here -- or better yet, try Byres' Eisenhower steaks for yourself. Chefs make them in Plano only, not at the West Dallas restaurant.
Read more about the Lee Brothers' trip to D-FW here. The show featuring Smoke and three other D-FW area restaurants airs July 12.