How to cook the perfect steak, according to 12 celebrity chefs
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The INSIDER Summary:
- INSIDER spoke with 12 celebrity chefs to learn their tips and secrets on how to cook the perfect steak.
- Andrew Zimmern of Bizarre Foods suggested eating a steak at room temperature or cooler for a more tender experience.
- Guy Fieri suggests cooking your steak on high-heat at first to get a nice crust before lowering the flame.
Cooking a perfect steak is probably the highest honor a chef or home cook could receive. Between discrepancies over the "right" cut of meat and the endless debate on whether or not to sear your meat, cooking steak is more of an art form than a science. That's why we brought in the experts.
INSIDER spoke with 12 celebrity chefs, from Food Network and Travel Channel stars like Guy Fieri and Andrew Zimmern to more local culinary celebrities like Jose Enrique and Michael Chernow. Each chef divulged how they cook steak, whether for family and friends or while serving guests at their own restaurants.
Michael Symon, "The Chew" co-host and owner of Lola Bistro and Mabel's BBQ in Cleveland
"Rib eye is my absolute favorite cut of beef: it’s fatty, tender, and delicious!" said Chef Michael Symon. "At my restaurants, we age USDA prime rib eyes for 24 to 30 days, which results in an incredibly juicy, flavorful steak. They're best grilled over lump charcoal — nothing compares to the tastes that comes from cooking over live fire."
Guy Fieri, "Diners, Drive-ins and Dives" host
"The key is to start cooking the steaks at high heat so the outside gets the nice brown crust, then move 'em to a more moderate environment so that the meat can be cooked just right without scorching the outside or overcooking the inside," Guy Fieri said. "That medium-heat situation can be achieved either by moving the steaks from the direct heat part of the grill to the indirect side, or by putting them in a moderately hot oven."
Scott Conant, "Chopped" judge and owner of Scarpetta in New York City.
"With steak, people don't take the proper time to let it rest after cooking," Chef Conant said. "Allowing the meat to rest for about a third of its cooking time will ensure the meat is more tender and less dry. The juices remain in the meat and not on the cutting board when it's cut up.”
See the rest of the story at Business Insider
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