The Simply Perfect Steak
By FBWorld Team
This
Labor Day, knock the socks off all your guests with this
steak preparation and cooking method from Corporate Executive
Chef Thomas Dritsas of Del Frisco's Restaurant Group.
Preparation
Time: 20 minutes
Ingredients:
1 ea. Ribeye, Prime Grade, 16 oz
1 tbsp. Salt, Kosher
1/2 tbsp. Black Pepper, Fresh Ground
1 oz. Butter, Drawn
Procedures:
1. Preheat your grill to 500† degrees.
2.
Take your steaks out prior to your grill heating and let
the steak come to room temperature.
3.
Once the grill is properly heated place the steak on the
hottest area of the grill.
4.
Cool the steak for 3-5 minutes on the first side for a
medium rare, 6 to 8 minutes for medium and further time
for a further done steak.
5.
Once time is up and the surface sugars are caramelized
flip the steak and place back in the hot area and repeat
times for desired temperature.
6.
Once the steak is cooked to desired temperature remove
from the heat and rest on a plate or platter and loosely
cover with aluminum foil.
7.
Let the steak rest for 3 to 5 minutes to carry over cook
and for the juices to come back to the center.
8.
Brush steak with warm drawn unsalted butter before serving
and enjoy the Perfect Steak.
Serves
1 to 2.
The
Perfect Steak Tips:
1. Find a reliable source to purchase
good quality beef from. Make friends with the Butcher
and discuss his recommendations for various cuts he would
cook.
2.
Let your steak come to room temperature before introducing
the steak to a heat source. When a cold protein initially
comes in contact with a hi heat source the protein constricts
yielding and tough piece of meat.
3.
Season your steak generously with kosher salt & pepper
before cooking, the salt and pepper will aid in bringing
out the natural flavors of the steak.
4.
Preheat your grill prior to cooking to insure the proper
searing of the steak to insure surface sugars are caramelized,
adding complexity to your steak as well as sealing in
the juices of the steak itself.
5.
After cooking a steak to your desired temperature, let
it rest and let the blood come back to the center. Notice
when you cook and immediately slice a steak that you end
up with the blood exiting the steak quickly leaving the
steak dry and flavorless.
6.
Lastly finish your steak by brushing it with a bit of
melted butter to take the edge off the seasoning as well
as adding a slight richness to the steak.
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