Follow these chef tips to make the best steak at home. See them all:
Then, pick the cut. Chef Dan Sharp of The Meatball Shop in New York City believes certain types of steak are better suited for grilling. He recommends a skirt steak for a hot grill, whereas a New York strip or rib eye steak is best for a cast-iron pan over a burner. For pan cooking, Sharp recommends a 3/4- to 1-inch steak because "the thickness gives you time to get a nice crust on the outside without overcooking the inside," he says.
Dinesh Jayawardena, regional executive chef for Radisson Hotel Group Americas, concurs, noting that salt is, "the most important ingredient you could ever add to a steak. Now is not the time to be shy about seasoning," he says. "Do this before you let the steaks rest so the seasoning has time to work its way deep into the meat."Before placing your steak on the grill, make sure there is no moisture on the surface of the meat. "Pat down your meat," says Cervantez.
"Always avoid lighter fluid if possible, and while convenient, charcoal briquettes can add an unpleasant kerosene flavor to grilled meats and should be avoided," he continues. "If a wood/natural lump charcoal fire is unavailable or too inconvenient, propane grills will ultimately yield a better steak than charcoal briquettes and lighter fluid.
"Keep away from overturning your steak," says Eric Schlicht, chef at Ocean Resort Casino's American Cut in Atlantic City, New Jersey. "Let the Maillard reaction do its thing." Maillard reaction is the name of the chemical reaction between amino acids and sugars that yields browned and caramelized food.
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