How To Cook A Steak Like A Pro: Unleashing the Culinary Secrets
There is a deceptive simplicity in cooking the perfect steak—it's akin to embedding a lot of love in what you do,” shares the renowned Chef Abdiel Laboy. Today, we delve into the refined artistry behind grilling that immaculate steak, boasting the robust flavors, succulent tenderness, and that quintessential sear that marks the epitome of culinary perfection.
- Steak of choice
- Olive oil
- Coarse salt
- Fresh ground black pepper
- Canola oil
- Garlic cloves
- Fresh rosemary and thyme
- Cold butter cubes
Imagine this - the stars are aligned, the mood is just right, and in your hand, a piece of prime, succulent steak, a blank canvas awaiting your artistry. But wait, even Picasso needed a muse, and who better than Chef Abdiel Laboy to guide our hands and hearts in this culinary dance?
- 3 parts salt
- 1 part pepper
- A gentle massage of olive oil
Ah, the classics never disappoint, do they? But remember, great art isn’t rushed. Let that beauty rest and marinate in the melody of flavors.
On The Stove:
- Heat a heavy skillet over medium-high, inviting a mix of 85% canola oil and 15% olive oil to dance on its surface.
- Await the oil’s inaugural smoke— the smoke point is the herald of optimal searing temperature.
- Introduce the steak to the pan, granting each side a golden sear for one minute, ideal for an 8-12 ounce cut.
- Remove the steak, extinguishing the heat. The resting phase on a wire rack for 10 minutes is essential.
- Drain the oil, returning a tablespoon to the pan, now on medium-high heat, playing host to garlic cloves, rosemary, and thyme. The oil infusion begins.
- As the aromatic symphony plays, the steak rejoins the ensemble, accompanied by cold butter cubes. After 45 seconds, a flip and a baste, the masterpiece is complete.
- One final rest, one last baste, and culinary perfection is achieved.
On The Grill:
- Ignite the grill to high, heating only one side while the other side luxuriates in the cool.
- The steak basks on the cool side, lid closed, for 5 minutes per side. A 10-minute rest off the grill preludes the final act.
- A heated return to high, and once 500 F graces the atmosphere, the steak enjoys a 1 ½ minute sear per side.
- A restful pause, and the magnum opus is ready for the most discerning palate.
What’s the secret ratio for the perfect seasoning? 3 parts salt to 1 part pepper. A sprinkle of love, remember?
How long should the steak rest post-searing? Give it 10 royal minutes on a wire rack. Patience is the unsung hero in "How to Cook a Steak Like a Pro".
Can I skip the herbs? Could Shakespeare skip the quill? The herbs are your sonnet’s melody, friend!
Final Words from Chef Laboy:
In the eloquent words of Chef Abdiel Laboy, the secret resides not just in the technique, but in the impassioned artistry and love invested in every step of the culinary journey. Each steak is a canvas, and each chef, an artist unveiling flavors that transcend the ordinary, beckoning the extraordinary.
Embark on this journey, and let each bite be a sonnet, a symphonic blend of texture and flavor, echoing the culinary secrets from the distinguished kitchen of Wellborn 2R Steakhouse. Bon appétit!