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The Great Steak Debate: What is the best way to cook it?

July 7th, 2011 No Comments

I think 9 out of 10 men would agree grilling a steak is the best way to cook it.

Celeb Top Chef judge Tom Colicchio (of the famed Craft restaurant amongst others) is one man who disagrees. He told Esquire roasting is his preferred technique. Interesting…and helpful! If you’re like me and want nothing to do with a grill, then having a roasted steak recipe that delivers tender meat is a treasure.

Below are the two methods, the first roasted steak is from Andrew Carmellini of Locanda Verde, one of my favorite restaurants in NYC right now. The second is a video of Robert Del Grande (famed Houston chef and restauranteur) showing you the proper way to grill a steak. It seems amazingly easy after you get the fire going.

Roasted Steak

–Andrew Carmellini, Locanda Verde (NYC) via Esquire

  1. Preheat oven to 450 degrees.
  2. Place a large cast-iron skillet over medium-high heat until hot.
  3. Lightly film it with oil and add the steak, generously seasoned with salt and pepper.
  4. Sear for 2 ½ to 3 minutes on each side. Lightly sear the edges using tongs to rotate the meat.
  5. Transfer steak to a baking sheet and place in oven. Cook for 8 minutes, then flip and cook for another 8 minutes for medium rare (internal temperature 115 to 125 degrees).
  6. Remove pan from oven. Let meat rest for at least 15 minutes before slathering with roasted-garlic puree.
  7. Return pan to oven to heat steak, about 3 minutes. Carve away from the bone into thick slices.

Roasted-Garlic Puree

  1. Preheat oven to 450 degrees.
  2. Slice the tops off of two heads of garlic and place each in the center of a square of aluminum foil.
  3. Drizzle with 1 tbsp olive oil and seal the foil to make an airtight packet.
  4. Place the packets in a shallow baking dish in the oven and roast until the garlic cloves are soft, about 1 hour.
  5. When the garlic is cool enough to handle, squeeze out the soft cloves into a bowl. Add 3 tbsp extra-virgin olive oil, 1 tbsp sherry vinegar, 1 tsp honey, ¼ tsp freshly ground black pepper, and ½ tsp coarse salt. Whisk to a paste.
  6. Slather on steak.

Grilled Steak

Robert Del Grande of RDG + Bar Annie and Ava (Houston)

 

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