By Chef Peter Vauthy | Proprietor | Executive Chef
It’s always grilling season here in Miami and steak is what’s on the menu. There’s something special about that first bite of a tender juicy steak. Whether it’s a ribeye, filet, or skirt steak — technique is always key when it comes to cooking the perfect steak. Being able to savor restaurant quality steak at home shouldn’t be out of reach. Use quality meats like Certified Angus Beef ® and follow these steps and you’ll find yourself enjoying a perfect steak every time.
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Directions:
Preheat your broiler or grill — If using a charcoal grill, you’ll want all of your coals to be completely white before you begin cooking. This ensures an evenly heated cooking surface and a charred teak. Cooking with an uneven heated surface can lead to less than stellar results.
Bring your steak to room temperature — Make sure to remove your steak from the refrigerator 30 minutes before you start cooking to allow it to come to room temperature. This is a crucial step for cooking a more consistent steak.
Season the steak — A high quality piece of meat has no need for marinades or tenderizers. A good steak only needs a bit of the basics. Season both sides with Diamond Crystal kosher salt or a nice quality sea salt and fresh ground black pepper.
Start cooking — Place the steak on your broiler or grill making sure to cook it for the same amount of time on each side. A good rule of thumb to follow is 4 to 5 minutes per side for a medium rare 1 inch steak. Make sure not to squeeze the steak, as this will push out the moisture and can dry out your steak.
Let it rest — Don’t rush to cut your steak. Allow it to rest for about 10 minutes before serving. This will help lock in the natural juices resulting in the best possible flavor with each bite.
Cut and serve — Now it’s time to enjoy your perfectly cooked steak. Don’t forget to cut against the grain.
If you have any questions for Chef Peter and his team of Grill Masters, send us an email at office@redsobe.com.
