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Dec 21, 2016
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It may look intimidating, but really, a juicy steak isn’t that difficult to achieve. If you have limited time and ingredients, not to worry for you can still satisfy that meat craving.

FHM sought the help of ABV Cocktail and Absinthe Bar owner Patrick Cuartero, in preparing one of the bar’s signature dish, Steak Frites—“cooks in a flash, which make it tailor-made for grilling.”

Here are 5 easy steps on how to make that delectable steak that’s perfect for the holidays, weeknights, special occasions, and everything in between. This is your time to shine—and the moment to impress that woman.

1) The right kind of meat

According to Pat, the secret to a great steak starts with the perfect portion. “When you've got a quality piece of meat, you don't have to do complicated cooking techniques and even use extravagant sauces,” he explains. Simplicity is still key: no-fuss steak.

-For this recipe, choose a rib-eye steak, at least 3/4 inches thick
-Beef must stand at room temperature before cooking
-A high-quality steak will have a lot of fat, known as “marbling”
-The fat or “marbling” should be pure white and distributed evenly throughout the entire cut of meat
-The fat will turn into juice; “Not blood,” Patrick clarifies.


2) Don’t scrimp on the salt and pepper

Rub the steak with sea salt and freshly ground black pepper all over. “Season the meat liberally!” he reiterates. “You must have a nice white layer of salt and pepper on your meat.”


3) Grill must be hot as hell

Wait until the grill’s nice and super hot. “You want that grill to be like hell. You gotta crust up the outside of this steak so that the juices stay inside,” Patrick says.


4) Cover it for a minute

“We’re doing a medium-rare steak here, so we’ll just grill it fast,” he notes. After grilling one side for not more than a minute, cover the steak. Do the same on the other side.


5) Let the steak rest

Once cooked to your liking, rest the steak on a plate that can soak all the lovely juices for about five minutes.


Watch the tutorial here:

 

 

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