KEENE, N.H. (MyKeeneNow) On the latest episode of What’s Cooking with Luca Paris, local chef and restaurateur Luca Paris joined radio host Dan Mitchell for a spirited conversation that ranged from meatloaf recipes and steak grilling techniques to a nostalgic look at popular cocktails of the 1980s.

Broadcast on WKBK Radio, the episode opened with a unique spin on a comfort food staple: a Korean-style meatloaf. The recipe, submitted by a listener, incorporated the bold, savory flavors of Korean barbecue and sparked a wider conversation about global influences in everyday cooking.

The hosts then shifted focus to the technical side of outdoor cooking, offering listeners a detailed guide to grilling a perfect ribeye steak. Emphasizing the importance of letting the meat reach room temperature, cleaning and preheating the grill, and using a simple seasoning of salt and pepper, Paris and Mitchell broke down a technique that includes a high-heat sear followed by indirect cooking until the steak reaches an internal temperature of 125 to 135 degrees Fahrenheit for a medium-rare finish.

“People are spending $20 or more on a ribeye these days,” Paris noted. “If you don’t take the right steps, you’re going to ruin it.”

The show also delved into the distinction between grilling and barbecuing—a point of confusion for many home cooks. According to the hosts, grilling involves high heat and quick cooking, while barbecuing is a slower process that uses lower heat and smoke to cook meat over time.

Another culinary tradition took center stage later in the program: steak tartare. Paris described the preparation of the raw beef dish, which is finely minced and mixed with ingredients like egg yolk, mustard, shallots, capers, and Worcestershire sauce. He suggested serving it with freshly grilled French bread and emphasized the importance of using fresh, high-quality meat.

The episode wrapped up with a playful look back at the cocktail culture of the 1980s. Paris and Mitchell recalled drinks like the B-52 and the “slippery nipple,” reflecting on how those once-trendy concoctions have either faded from menus or evolved with modern flair.

In addition to offering cooking advice, the hosts kept the tone conversational and engaging, inviting listeners to call in and share their own tips and stories. “Whether it’s sirloin, ribeye, filet, or hanger steak—whatever you like to grill, we want to hear how you’ve mastered the craft,” Paris encouraged.

Recurring themes throughout the episode included the growing popularity of raw and minimally cooked dishes, the rise of air fryers and convection ovens for home cooking, and the seasonal excitement of getting the grill back out after a long winter.

“What’s Cooking with Luca Paris” airs weekly on WKBK and continues to be a lively mix of culinary insights, local flavor, and friendly banter.

Listen to the full episode: