1. THE RIGHT CUT
- "Good Grades" aren't just for students. Seek out choice and prime.
- "Size Matters" A good steak should be at least 1.5 to 2" thick.
- One of Mark's favorites is the New York, bone in--of course.
3. SEASON IT UP A great piece of meat needs nothing more than salt, pepper, and a third ingredient that may surprise you.
4. "THE 3 T'S," Time, Temperature and Touch
- Chef's trick #1: "The 3-second rule" to tell if your pan is hot enough. Hold your hand 6" above heat source. If you can hold it there longer than 3 seconds, it needs to be hotter. If you're cowardly, instead of using your hand, you can place a drop of water in the pan. It should evaporate within 3 seconds.
- Chef's trick #2: Baste with butter (the surprise ingredient)
- Chef's trick #3: Finish in hot oven preheated to 500 degrees until steak reaches desired degree of doneness by touch test. Start checking after 5 minutes.
- Chef's trick #4: The touch test.
5. GIVE IT A REST Meat must be allowed to rest before slicing, 5 to 10 minutes depending upon the size of the steak.
6. SLICING SAVVY Use a sharp, non-serrated knife and always cut across the grain.
Bonus: Everything tastes better when you enjoy it with people you like.
For more information on Stark restaurants, visit www.starkrestaurants.com
