Here’s How I Cooked Those Great Steaks Served Last Night At The Chef’s Table 

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First, locally raised beef steaks generously salted and allowed to rest at room temperature for several hours. This will tenderize the meat and enhance flavor. The salt does not drain juices from the meat prepared this way. Next, very hot grill shown above. These steaks were grilled on one side for about 3 minutes, turned a couple of times. Then, I flipped them and grilled for another 3 minutes, turning to ensure even cooking.  I Let them rest off the grill, carved them thus, with this result:

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Six minutes cooking time on a hot grill—must be hot. You can do this. Let me know.  Jim

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