- No Ingredients.
- Technique is Discussed.
Adapted from bonappetit.com July 2011
Know your Beef
Grain-Fed: Richly marble with the sweet flavor that you get at top steakhouses.
100% Grass-Fed: Eco-friendly, lean, with a pleasant gamey note.
Grass-Fed/Grain Finished: A tasty compromise that gives you the best of both beef worlds.
Consider the THICKNESS
One-and-a-half to two inches is note some arbitrary measurement when it comes to hefty cuts like rib eye or New York strip. Rather, this thickness ensures that your steak will achieve the perfect char on the outside just as the interior reaches the ideal temperature.
LET IT WARM UP
Take the steak out of the fridge and let it come to room temperature about an hour before you cook it. Skip this step and the outcome will disappoint. As Rob Levitt of Chicago’s The Butcher & Larder describes it: “The outside will be charred and the inside will be mostly gray meet with a little nugget of red in the middle”.
WHY TO BUB DRY-AGED BEEF
Use a local butcher and pick up some dry-aged steaks—preferably thick, bone-in New York strips marbled with fat, aged at least four weeks. Season it with salt and pepper, sear it over an open flame, and a sprinkle of salt after, maybe a drizzle of clarified butter if I want to show off. No marinades or sauces, rubs or reductions – just get out of the way.
SALT AND SALT AGAIN
A few hours before you grill, lightly sprinkle both sides of the steak with salt; put it on a wire rack set on a rimmed baking sheet. The salt helps the cells retain water, guaranteeing juicy meet. You want an even layer that’s more that a sprinkle here and there. Before placing it on the grill, pat dry with paper towels, and generously salt the meat again. (Use kosher salt; the bigger grains make for a superior crust.) Finally, pass some fleur de sel at the table to sprinkle over the sliced streak for more flavor.
CRACK YOUR OWN PEPPER
Pepper not only adds an element of spice to steak, it also adds crunch. 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.