What’s the secret to cooking a perfect steak? We checked in with four locale steakhouses for their exclusive tips. From using butter to salt and pepper to letting the steak rest, and more, here’s what they had to say. Enjoy!
Brent Tratten
Corporate Chef, Elliott’s Steakhouse
Nick Gibbs
Executive Chef, Elliott’s Steakhouse
“Butter is king! Because butter has a low smoking point, the timing is very important. It should always be added at the end of the cooking process. More specifically, the last two minutes, and those should be done in a pan with herbs and butter. At Elliott’s Steakhouse, our herbs of choice are thyme and rosemary. These classic flavors pair perfectly with the red meat and highlight the natural flavor of a prime cut.”
MOST POPULAR STEAK ITEM ON YOUR MENU: Our most popular steak is the Bleu Cheese Crusted Filet Mignon, served with demi glacé.
Christopher George
Director of Culinary, CHoP Chandler
“You must season properly; once you learn to season correctly with salt and pepper, you can get fancy and start playing with rubs and other seasonings. I love cooking over coals or wood fire, like in our restaurants, and making sure the steak is at room temperature before doing so. A well-marbled steak cooked over wood is amazing. Let it rest for half the time you cooked it, and you have the perfect steak.”
MOST POPULAR STEAK ITEM ON YOUR MENU: Our Maui Ribeye, marinated in our Pineapple Teriyaki Sauce and grilled over Mesquite Wood.
Michael Tatum
Head Kitchen Manager, DC Steakhouse
“Minimal seasoning like salt and pepper on both sides of a room temperature steak, put on a hot preheated grill, and flip a few times to get a nice crust on the outside. Have a meat thermometer ready to insert into the thickest part of the steak staying away from bone or fat. 130 to 135 is a nice medium rare steak; cook it more or less to your liking. At DC we add some seasoned butter and mushrooms to every steak right before serving.”
MOST POPULAR STEAK ITEM ON YOUR MENU: Fillets are our most popular sellers as they contain the least amount of fat, followed closely by ribeyes, as they contain the most amount of fat.
Adam Rzeczkowski
Corporate Executive Chef, Gila River Resorts & Casinos
“Pull steaks 30-45 minutes prior to grilling. Steak right out of the fridge will cook unevenly. Also, understand the difference between direct heat and indirect heat. Direct heat means you’re cooking something directly over the flame (whether it be gas or charcoal). It’s what gives grilled meat that beautiful dark char. Indirect heat means you’re cooking the food to the side of the heat source. For steak, you’re mainly dealing with direct heat.”
MOST POPULAR STEAK ITEM ON YOUR MENU: Filet mignon.