How to Cook a Perfect Steak

Featured Corporate Executive Chef of Fleming’s Prime Steakhouse Russell Skall sharing essential tips for cooking the ultimate good steak.

King-Crab-with-Herb-Butter

1) How do you cook the steaks at Fleming’s? Could you share your special tips for grilling the perfect steak?

At Fleming’s Prime Steakhouse & Wine Bar, our Steaks are classically prepared —which means after being seasoned, they’re broiled at 1,600 degrees or iron-crusted and finished with butter and herbs. Here are some of my favorite cooking tips to grill the perfect steak:

  • Crank up the Heat! – A hot grill will get you the best results! Make sure you spend some time pre-heating your grill for around 15-20 minutes to make sure it reaches the ideal temperature. This ensures perfectly seared food that has a light char on the outside but still juicy on the inside!
  • Patience Pays Off – Make sure you let your steak rest before carving. Letting a steaks rest for 10 minutes allows juices to redistribute, making every bite juicy and tender.
  • Should I tenderize? Marinades can do wonders for your food. Adding acidic liquids like vinegar or lemon juice to your marinade can work as a tenderizer to make each bite more enjoyable

2) Steak is a mainstay on your menu. What are your favorite garnish and sauce?

  • At Fleming’s we offer our Guests a number of unique and delectable accompaniments and sauces that complement each of our steaks. Some of the sauces on our new menu are a part of our unique Flavor Trio that includes gorgonzola and mascarpone brûlée, sweet onion bacon jam and cabernet mustard. We also offer a number of Steak Companions that perfectly pair with each of our steaks, including Truffle Poached Lobster with béarnaise sauce and caviar, Diablo Shrimp sautéed with a spiced barbeque butter sauce, and King Crab with Herb Butter simmered with fresh herbs and garlic and topped with caviar.

3) Could you clarify the difference between dry and wet aged beef?

  • Dry Aged beef consists of cuts aged a minimum of 21 days, allowing a richer, bolder flavor with a distinctive nutty note (available for the Prime New York Strip and the Prime Dry Aged Ribeye). Wet Aged, on the other hand, consists of cuts aged a minimum of 21 days providing a juicy, flavorful and savory bite (available for all filet mignon cuts, prime bone-in Ribeye and Prime New York Strip).

4) Do you have any preference of dried spices versus sauces or marinades, when preparing the steaks for cooking?

  • Our steaks are expertly seasoned with kosher salt and black pepper and finished with butter and fresh parsley –  we believe that simplicity is best when crafting our unique steaks. I do however love using dry herbs and spices for other menu items like our Braised Pork Belly and Short Ribs.

5) Do you have a favorite steak and wine pairing?

  • One of my personal favorites is the new Dry Aged New York Strip served iron crusted with any one of our opulent companions. When paired with the Round Pond, Cabernet Sauvignon, Napa Valley, it makes for an unforgettable and delicious pairing that cleanses the palette perfectly.
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