Baltimore Pit Beef

Written By Alex Washesky

Description

Pit beef is an iconic Baltimore sandwich that is considered by some to be the defining dish of Maryland-style barbecue. While pit beef is traditionally cooked over a grill, it doesn’t quite fit in with the cooking technique of classic American barbecue, which primarily utilizes indirect heat and the flavor of wood smoke. Pit beef is grilled over a charcoal flame and usually served rare, which is a departure from classic American BBQ that is usually fall-apart tender, thanks to hours of slow cooking. For that reason, pit beef doesn’t fit the traditional definition of barbecue in the US, but that doesn’t make it any less delicious. Traditionally, pit beef is grilled, sliced thin, and piled into a kaiser roll, along with onions and tiger sauce (horseradish mayo). The history of this food is not entirely known, but it is believed to have originated in the 1970s from roadside stands. Over time, pit beef gained popularity, and to this day, it remains a popular dish unique to the greater Baltimore area.

(Source: Eater)

Ingredients

  • Kaiser rolls

  • Sliced white onion

  • 2 lbs top round beef (906 g)

  • ¼ tsp garlic powder (1 g)

  • ¼ tsp onion powder (1 g)

  • ¼ tsp smoked paprika (1 g)

  • ¼ tsp cayenne (1 g)

  • ¼ tsp black pepper (1 g)

  • 1 tsp salt (1 g)

  • 1 tbsp vegetable oil (1 g)

Tiger Sauce

  • ½ cup mayonnaise (120 g)

  • ¼ cup horseradish (60 g)

Preparation

Mix together the garlic powder, onion powder, smoked paprika, cayenne, black pepper and salt. Season the beef evenly with the spice mix and allow to sit in the fridge overnight, uncovered, on a wire rack. This will technique will dry brine the meat and dry the outside to help with browning.

To make the sauce, mix together all ingredients and set aside.

Preheat your oven to 350 degrees (180 C). Heat a cast iron pan over high heat and add the oil. Sear the meat on all sides until golden brown. Place in the oven and cook until the inside of the meat is rare (125 degrees). Allow to sit for a few minutes, then slice as thinly as possible against the grain. Spread the tiger sauce on the inside of the rolls, then add the beef and sliced onion.

Notes

  • You can prepare this dish over a charcoal grill for extra authenticity.

Alex Washesky
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