Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.
Tastefully,
Chef Michael Hutchings
Steak Cooking Tips
Before any of the following tips, buy great steaks, preferable prime grade.
1. Bring meat to room temperature
Take the steak out of the fridge and let it come to room temperature about an 30-45 before you cook it.
2. Use a thickly cut steak
One-and-a-half to two inches ensures that your steak will achieve the good char on the outside and desired temperature on the inside.
3. Salt and season well
A few hours to overnight before you cook the meat, lightly sprinkle both sides of the steak with salt and pepper; put it on a wire rack set on a rimmed baking sheet. The salt helps the cells retain water, guaranteeing juicy meat. Before cooking, pat dry with paper towels, and generously salt the meat again. (Use kosher salt; the bigger grains make for a superior crust.)
4. Use freshly cracked black pepper
You want a combination of fine, medium, and big pieces. To achieve this, pour whole peppercorns in a resealable plastic bag and crush them with a heavy skillet or tenderizing mallet.
5. For BBQ, use a high and low heat in two zones
You want a hot side to sear the meat and a less hot side to finish the cooking. Either set you pass grill to two temperatures or distribute your charcoals for the same effect.
6. Test the Heat
How do you know when the coals are ready? Once the flames have died down and the coals are glowing orange, use the 2-2 rule: Put your hand two inches above the hottest part of the coals. If you can hold it there for two seconds—no more, no less—you're good to grill. Or, use a heat sensing “gun” to read the temperatures.
7. Control Flare Ups
Dripping fat on hot coals will char the steak. To get that steak out the flareup, use tongs to slide it to the lower temperature zone until the flames subside.
8. Use real hardwood charcoal
Hardwood lump charcoal burns hotter and faster than manufactured briquettes.
9. Don't Guess—Use a Thermometer
A temperature of 125 degrees means medium-rare. Instant-read thermometers guarantee you'll get it right.
10. Let the Meat Rest
Ten minutes of resting does wonders for a steak—no foil tent needed. Fibers relax. Juices spread and flavors retained.
