This Labor Day, knock the socks off all your guests with this steak preparation and cooking method from Corporate Executive Chef Thomas Dritsas of Del Frisco’s Restaurant Group.
PREPARATION TIME: 20 minutes
1 ea. Ribeye, Prime Grade, 16 oz
1 tbsp. Salt, Kosher
½ tbsp. Black Pepper, Fresh Ground
1 oz. Butter, Drawn
1. Preheat your grill to 500 degrees.
2. Take your steaks out prior to your grill heating and let the steak come to room temperature.
3. Once the grill is properly heated place the steak on the hottest area of the grill.
4. Cool the steak for 3-5 minutes on the first side for a medium rare, 6 to 8 minutes for medium and further time for a further done steak.
5. Once time is up and the surface sugars are caramelized flip the steak and place back in the hot area and repeat times for desired temperature.
6. Once the steak is cooked to desired temperature remove from the heat and rest on a plate or platter and loosely cover with aluminum foil.
7. Let the steak rest for 3 to 5 minutes to carry over cook and for the juices to come back to the center.
8. Brush steak with warm drawn unsalted butter before serving and enjoy the Perfect Steak.
Serves 1 to 2.
The Perfect Steak Tips:
1. Find a reliable source to purchase good quality beef from. Make friends with the Butcher and discuss his recommendations for various cuts he would cook.
2. Let your steak come to room temperature before introducing the steak to a heat source. When a cold protein initially comes in contact with a hi heat source the protein constricts yielding and tough piece of meat.
3. Season your steak generously with kosher salt & pepper before cooking, the salt and pepper will aid in bringing out the natural flavors of the steak.
4. Preheat your grill prior to cooking to insure the proper searing of the steak to insure surface sugars are caramelized, adding complexity to your steak as well as sealing in the juices of the steak itself.
5. After cooking a steak to your desired temperature, let it rest and let the blood come back to the center. Notice when you cook and immediately slice a steak that you end up with the blood exiting the steak quickly leaving the steak dry and flavorless.
6. Lastly finish your steak by brushing it with a bit of melted butter to take the edge off the seasoning as well as adding a slight richness to the steak.