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More Sizzle in Your Steak

By

Alan Ashkinaze

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, editor-in-chief of Richardcyoung.com, has been associate editor of Dick Young’s investment strategy reports for over three decades. When not in Key West, Debbie spends her free time researching and writing in and about Paris and Burgundy, France, cooking on her AGA Cooker, and practicing yoga.

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