Photo credit: Rachael Ray Show
Aired July 12, 2018
Is there anything better than a perfectly seasoned steak cooked to your exact liking?
Few things, right?!
Well, what if we told you there's a way for you to get that at home — and for a lot less money.
Now, of course, a steak will always be less if you make it at home. But even then, there are levels. American chef, steak connoisseur and restaurateur Charlie Palmer broke down three cuts for less:
MOST EXPENSIVE: NEW YORK STRIP STEAK
"It's probably our most popular steak in our steakhouses," says Charlie. "
MEDIUM EXPENSIVE: FLAT IRON STEAK
Charlie's take? "VERY tasty! Not as expensive. But moist and juicy." And he says you can buy it everywhere these days!
LEAST EXPENSIVE: SKIRT STEAK
"This one's a great steak for fajitas and things like that, if you're slicing it. It's usually a lot less expensive." Hear, hear, Charlie!
But that wasn't the only key knowledge he shared! Charlie also dished three tips for making sure that once you have your meat, it's cooked like it came out of a restaurant kitchen, too.
MORE: You Should Be Asking Your Supermarket Butcher These Questions
"I think a lot of people say, 'Well, how do you get a steak like you have in your restaurant at home,'" says Chef Charlie. "And I think, it's not that hard! But there are some thing your have to do.” Including…
1. ALWAYS BLOT YOUR MEAT
"You got to dry it out well before you sear it," says Charlie.
Rach adds, "Any protein — not just steak — should be dry when it goes onto a very hot surface."
Also, you want your meat ice cold! "The reason you want your beef to be ice cold is that in order to achieve a rare steak with a highly seared exterior, you want the interior to heat up as slowly as possible while the outside becomes caramelized," Charlie explains.
You don't want to mess with that texture!
2. NEVER SALT TOO SOON
"When you season it," says Charlie, "season it just before it goes into the pan. This is another mistake that people make. They season it ahead of time, and then it starts to weep (i.e. it seeps water)."
3. DON'T OVERCROWD THE PAN
"For instance, if you are searing six 12-ounce steaks, you will have to either use two pans — three in each," says Charlie. "Or you can sear them three at a time in one pan and find a warm holding place, possibly your oven or on your stove to rest the first three. Crowding the pan results in bringing the temperature way down and creates a stewing affect as opposed to searing — not good!"
And the perfect finish? Charlie's Green Peppercorn Sauce, which he whipped up on our show!
Finally, as promised on the show, click here for all 16 of Charlie's restaurants in the country!
IN NEW YORK:
Aureole Liberty Room
Aureole
Upper Story by Charlie Palmer
Charlie Palmer Steak
Crimson & Rye
Jake's @ The Knick
Charlie Palmer at The Knick
St. Cloud
Spyglass Rooftop Bar
IN WASHINGTON, D.C.:
Charlie Palmer Steak
IN LAS VEGAS:
Aureole
Charlie Palmer Steak
IN RENO:
Charlie Palmer Steak
IN NAPA VALLEY:
Charlie Palmer Steak
IN SONOMA COUNTY:
Dry Creek Kitchen
Spirit Bar