Forget the ribeye. Kwame Onwuachi wants you to skip the pricy center-cut. He knows better.
This isn’t just some random cook shouting into the void. Onwuachi’s restaurant, Tatiana. Number one in NYC according to the NYT for two years running. He’s got Dogon in DC and Maroon, a new Caribbean joint in Vegas that just opened. James Beard winner. Real deal.
He’s also got his hand in Amazon’s EBT initiative. Giving people with WiFi grocery access. Even odds on the platform. Smart move. But here is why he matters for your next cookout.
He runs The Family Reunion. A Black food festival that feels like a glorified neighborhood gathering. “Celebrate the culture. Bring people together.” So naturally. I asked him how to cook better. For less.
Chicken? Cheap. Fine. But beef? Flat iron steak.
From the shoulder. Way cheaper than ribeye. Almost as tender as filet. Ribeye has fat. Yes. But the fat makes it messy. Not uniform. The flat iron is tighter. Beefier. Tender enough. You don’t need that marbling every single time.
Prep. Always prep.
Onwuachi is strict on this. Nothing worse than a line that never moves. Except maybe the burger line. The hot dog line. Everything else should be ready. Pre-cut. Pre-cooked. Don’t make guests wait. Don’t let them stand in the sun wondering when food is coming.
And flavor. Bland food is a sin at a party.
Use a marinade. Green seasoning.
Most people ignore it. Big mistake. It’s a Caribbean staple. Everything green blended together. Chilies. Parsley. Celery. Thyme. Scallion. It’s called “blend up” in some circles. It hits hard. Fresh. Vibrant.
Make it yourself. Obviously. The flavor will shine. But if you are short on time. Amazon has jars. Onwuachi even points them out. It works.
It’s like everything that’s green… adds so much flavor to whatever.
Does it save your budget? Yes. Does it save the dinner? Absolutely.
Next time you plan a cookout. Look past the ribeye sign. Check the shoulder section. Blend some greens. Watch the line shrink.
People will eat. They will leave full. Maybe they won’t ask where you bought it. Or maybe they will.
Does it really matter which cut of meat ends up in their stomach?
Just make sure it isn’t raw. Or bland. That’s the real crime. The rest is details. You figure it out.
