As the price of good steaks requires to mortgage your house it's important to learn some tricks on how to cook them.
In my 20's I worked as a busboy/waiter/barman in a famous Montreal steak house that recently closed after 35 year in business not long ago.
What I learned then and over the years.
The chef there once told me whatever price you pay your steak just understand that it will always be better in Alberta or Texas then anywhere else in America. It's as simple as that. Proximity is quality.
At that restaurant all steaks were simply grilled at very high heat then finished in the oven. A thermometer was used to remove the steak at rare so the steak rest would bring it to medium rare. Steaks were never left on the counter to bring them to room temperature before cooking. Restaurants do not do that it's too risky.
Salt and butter are king savior. You have a lower quality or smaller type of cuts? Grill it at high heat. Poor salt and butter or a mixture of salt, butter, citrus and let it rest. Or just olive oil and a bit of steak seasoning and let it rest 5 minutes under a foil. It will become magic.
Steak that have bones needs to be cook on charcoal bbq and that's it, never in a pan or worst on gas bbq! Just buy a cheap Weber charcoal bbq and there you go. The high heat and smoke will do the magic really you only need salt and pepper.
Never been a fan of The Keg but I have to admit their steak marinade is just fucking awesome. It's on the internet if you need it. I rarely marinate steaks but if I need to this is my go to recipe.
Buy a fucking thermometer! If you do not cook 200 steaks per week like chefs do just buy a thermometer that will let you know when it's time to pull it out and make it rest!
Understand that if your guest like steaks well done might as well cook them meatballs
What's your secret?
In my 20's I worked as a busboy/waiter/barman in a famous Montreal steak house that recently closed after 35 year in business not long ago.
What I learned then and over the years.
The chef there once told me whatever price you pay your steak just understand that it will always be better in Alberta or Texas then anywhere else in America. It's as simple as that. Proximity is quality.
At that restaurant all steaks were simply grilled at very high heat then finished in the oven. A thermometer was used to remove the steak at rare so the steak rest would bring it to medium rare. Steaks were never left on the counter to bring them to room temperature before cooking. Restaurants do not do that it's too risky.
Salt and butter are king savior. You have a lower quality or smaller type of cuts? Grill it at high heat. Poor salt and butter or a mixture of salt, butter, citrus and let it rest. Or just olive oil and a bit of steak seasoning and let it rest 5 minutes under a foil. It will become magic.
Steak that have bones needs to be cook on charcoal bbq and that's it, never in a pan or worst on gas bbq! Just buy a cheap Weber charcoal bbq and there you go. The high heat and smoke will do the magic really you only need salt and pepper.
Never been a fan of The Keg but I have to admit their steak marinade is just fucking awesome. It's on the internet if you need it. I rarely marinate steaks but if I need to this is my go to recipe.
Buy a fucking thermometer! If you do not cook 200 steaks per week like chefs do just buy a thermometer that will let you know when it's time to pull it out and make it rest!
Understand that if your guest like steaks well done might as well cook them meatballs
What's your secret?
Burnhamthorpe Fruit Market. On the level.
