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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Seasoning Steak, Cooking Steak

Season and cook steaks and chops like
the experts. Photo courtesy Allen Brothers.

 

Some experts advise not to season steaks and chops prior to cooking, because salt draws out moisture. Instead, they sprinkle the meat with salt when it comes off the fire.

Most people season their meat prior to cooking, for flavor and to get a surface crust.

Use this technique, from the experts at Allen Brothers, providers of fine meats to Morton’s The Steakhouse, Emeril Lagasse, Art Smith, Charlie Trotter and other chefs of renown:

How To Season Steak Like The Experts: Salt, Pepper & Olive Oil Mix

  • Fill a small dish with coarse salt, freshly ground black pepper and some minced garlic.
  • Add enough olive oil to cover the seasonings. Brush the meat with the mixture prior to cooking.
  •  

    Steaks and chops can be broiled or grilled:

    Sear & Roast
    This popular restaurant technique sears the meat on the stove top, then finishes it in the oven:

  • Preheat oven to 400°F.
  • Season steaks/chops with salt and pepper (see technique above).
  • In a skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking.
  • Sear meat for 1 minute on each side.
  • Toast in oven 4-6 minutes on each side for medium-rare.
  •  
    Let the meat rest for 10-15 minutes when it comes off the fire. This allows the natural juices that seep to the center during cooking to redistribute throughout the cut, making the meat moister and juicier.

    Use a cooking thermometer*. Since food continues to cook after it is removed from the heat, use the guide below but remove the meat when the thermometer reaches 5° below the desire internal temperature.

    *We use this instant-read thermometer. It’s top-of-the-line; you can find a typical instant-read for $10-$20. But we love this one. It’s a great gift for a serious cook.

    Cooking Temperatures

  • Rare: 125° to 130°F
  • Medium Rare: 130° to 140°F
  • Medium: 140° to 150°F
  • Medium Well: 150° to 160°F
  • Well Done: not recommended
  •  
    How To Grill Steaks & Chops

  • Heat grill to medium-high.
  • Lightly brush meat with olive oil; season with salt and pepper.
  • Grill 6-8 minutes on each side for medium-rare. For thicker cuts such as filet mignon, grill 7-9 minutes on each side (check with meat thermometer).
  •  
    How To Broil Steaks & Chops

  • Preheat broiler to high.
  • Lightly brush meat with olive oil; season with salt and pepper.
  • Broil 4-6 minutes on each side for medium-rare. For thicker cuts such as filet mignon, broil 5-7 minutes on each side (check with meat thermometer).
  •  
    Find more about beef plus recipes in our Gourmet Beef section.
      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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