Welcome to the world of steakhouses in your home. I’m a huge fan and I truly believe in restaurants and I’ll go to them, but if I can’t find a reservation or don’t want to be with the crowd, I’ll go here.
I have expert advice that I believe will help you set you up for success on special nights or, frankly, any night.
You need to choose the steak to cook, how to cook, and the very important question at the end.
Tip 1: Buy some great steak
Let’s start with the beef portion of the deal. Visit a local butcher and enjoy beautiful Texas Wagyu beef. If you want to do mail order, head to 44 farms that have been tested for me for many years, are true and run by great people. Heb’s Prime 1 program is pretty fantastic because it’s convenient.
My favorite cuts include rib eye, strips, babettes, flat iron, and all the flap meats. To be clear, I am not a filet person. I might ruin it here for you, but knowledge is half the battle. Tenderloin lies within the cavity and is motionless, so it is soft, but opposes to many organs. I can’t get that organ meat flavor from my head.
You choose your own adventure, but talk to butchers and vendors about what they like and go from there.
Tip 2: Cook steak like a professional
Let’s talk about preparation and how to achieve perfection now. For rib eye and strip loase, I prefer to cook this in a cast iron pan. The method here is simple. Required:
Large Cast Iron Bread 1.5-2 Inch Thick Steak Salt Pepper 2 Oz Garlic Cooking Oil 3 Cloves, Large Kitchen Spoon of Butter 1/4 lb shallots or 2 Time Sprons
Over medium heat, heat the bread for about 5 minutes, raise the hood vents, and open the window if necessary. Actively season the steak with salt and pepper. It looks like too much, but the steak just holds what you need. There is plenty of leftovers in the pot.
Add the oil, place the steak in a pan and let it go from you. now……. Please do not touch it. Bake it and create its crust. Even if you move it, the crust will not occur.
In about 3 minutes, carefully turn the steak over and do not touch it again. After a few minutes, carefully add the garlic, butter and thyme. Melt the butter, carefully lift the pan towards you, and start baking the steak. Turn the steak over and continue the process until you hit the desired donness.
Lumps, be careful. Butter doesn’t bother you cook the steak.
Remove from the bread and let rest for a few minutes before slice.
This preparation begs for the Cabernet Sauvignon – from Napa, such as the Lede of the Cliff, Matthiason, or Levana. The crust and sear, when properly completed, scream in happiness. The moment you bite that first fleshy, salty, pepper bite into your mouth and the wine tastes pure perfection!
Some cuts are excellent in grill.photo by Chris Shepherd
Tip 3: Fire the grill
Next, let’s talk about babettes, flat iron, hangers and skirt steaks. These cuts are something you want to bake, with or without marinade. The salt and pepper are really great, but my favorite is the really great secret addition of Worcestershire, a simple marinade of red wine, salt and pepper and celery seeds. Marinate these for about 4 hours. One night is even better.
Whether you use a gas grill or a live fire, keep the grill hot. However, make sure that the cool places are open. A simple tip for gas grilling is to turn on only half of that to move your steak from direct heat to roasting heat. Place the steak directly on the heat, get a good char on each side, move into the cool zone and cook to the desired don’tability. Leave it to rest before slice. Don’t forget to cut these meats against the grain to achieve the highest level of kindness.
When it comes to cooking this style, it’s all about opening Pinot Noir from Oregon. Maybe I like to sit outside by the fire with bright red wine, dipping it all. It’s a wonderful feeling to see the smell of fire, the fresh air in your face, the flames doing their things.
Check out wines from selected families, Sotter and North Valley vineyards. These wines go perfectly with that smoke from the grill, whether you marinate or not. Pinot Noirs gives you the opportunity to cut these flap meats with an extra beef flavour along with the smoke.
Look, I’m not going to tell you not to drink Pinot Noir, Merlot, Syrah or Cabernet Sauvignon. What I say to you is that you can have that steakhouse experience in your home with a little better technique and practice. Practice is perfect and you’ll feel confident in pairing food and wine. Have friends and try both.
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Houston-based Chris Shepherd was awarded the 2014 Southwest James Beard Award. Fund.
