More Sizzle in Your Steak

Alan Ashkinaze

Originally posted May 15, 2015.

With a little planning and some creativity, you can take your steaks from good to great, advises Alan Ashkinaze, executive chef of Gallaghers Steakhouse (NYC). Of course you can always buy good aged meat, but you can also do a mock version at home. Just uncover your steak and put it in the refrigerator for up to a couple of days to take the moisture out.

Before cooking the steak, make sure the meat is at room temperature, otherwise your steak is apt to cook unevenly. And while grilling is often the preferred method, Mr. Ashkinaze also likes to pan sear it on top of the stove in a cast-iron pan before slipping it into a hot oven (450 degree). This is also my favorite method for cooking steak. Our grass-fed-to-finish steaks (whenever possible) are cooked perfectly every time.

One thing I differ with Mr. Ashinaze on is his drink of choice while eating a steak. He suggests vodka on the rocks with a splash of lime. It helps cut the fat, he says. Dick and I would reach for a Cuvee Duvalt-Blochet (DRC style from Burgundy).

Bon appetite.

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Debbie Young
Debbie, our chief political writer of Richardcyoung.com, is also our chief domestic affairs writer, a contributing writer on Eastern Europe and Paris and Burgundy, France. She has been associate editor of Dick Young’s investment strategy reports for over five decades. Debbie lives in Key West, Florida, and Newport, Rhode Island, and travels extensively in Paris and Burgundy, France, cooking on her AGA Cooker, driving through Vermont and Maine, and practicing yoga. Debbie has completed the 200-hour Krama Yoga teacher training program taught by Master Instructor Ruslan Kleytman. Debbie is a strong supporting member of the NRA.