tips and tricks
THE PERFECT STEAK
How to prepare a simply delicious piece of beef.
WRITTEN BY JEANNE LAUF WALPOLE
PHOTOS BY JACI GOODMAN
Every now and then, the carnivores among us simply have to have a steak. Whether your appetite is satisfied by a sizzling tenderloin hot off the backyard barbecue or a luscious New York strip artfully presented in a fine steakhouse, we always are hunting for the perfect steak.
With more than a decade of culinary experience under his belt, David Holman, executive chef at Charlie Palmer Steak Reno, emphasizes the importance of meat selection when preparing that matchless meal.
“Steak is a lot more complicated than anybody understands,” he says. “It’s like a fine wine. Most of the work is done in the fields.”
It’s important to know, for example, whether the cattle have been given hormones or antibiotics, and whether they’ve been grass fed or not.
When choosing foods, Holman is a big believer in buying only what is fresh, natural, and, when appropriate, organic. As a child growing up in Stockton, Calif., Holman learned about food from his mother, who shopped at farmers’ markets and cooked from scratch every day.
“Half of my day is about finding the best foods,” he says.
To gain access to the best meats, Holman says it’s important to find a good butcher and develop a relationship with that person. For steak on the grill, he prefers a well-marbled, bone-in prime New York that’s at least two inches thick.
The recipe provided below should satisfy the cravings of even the most discriminating steak lover.
Jeanne Lauf Walpole is a freelance writer based in Northern Nevada. She enjoys the culinary surprises her three sons prepare for the family.
RECIPE
The Perfect Steak
(courtesy of David Holman, executive chef of Charlie Palmer Steak Reno. Serves 2 to 4)
Begin with 16- to 18-ounce, bone-in prime New York steak that is marbled and at least two inches thick.
If cooking on charcoal grill, pile coals to one side and heat until super hot. To add woodsy flavor, sprinkle hickory or applewood chips over coals. If using gas grill, heat one side of grill to extremely hot. Remove steak from refrigerator, season it to taste on both sides with steak salt (see recipe below) and allow it to warm to room temperature (about 20 minutes).
Place steak on hot side of grill and sear it for 3 to 6 minutes on each side, making grill marks on meat. Move steak to indirect heat side of grill and close lid. If using a gas grill, turn off gas. Cook for 5 minutes for medium rare and 10 to 15 minutes more for medium to well done.
Remove meat from grill and allow it to rest for at least five minutes before slicing or serving. Resting allows meat to relax and juices to redistribute. This steak can be halved to serve two people or cut into diagonal slices and served on a platter along with grilled vegetables for 2 to 4 people.
Steak Salt
1 cup sea salt
1 tablespoon ground black pepper
1 tablespoon paprika
1½ tablespoons garlic powder
½ tablespoon white pepper
½ tablespoon onion powder
l/8 tablespoon celery seed
Mix all ingredients evenly and keep on hand in spice cupboard.
