Jacques Pépin's Tips for Perfect Grilled Steak | Cooking at Home | KQED

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in calories and pork chops are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often cheaper.

Season the steak with salt and pepper on both sides.

Add a dash of oil on both sides of the steak.

Cut the zucchini into four pieces.

Sprinkle a little salt on the zucchini and add a dash of oil as well.

Preheat the outdoor grill until very hot.

Place the steak on the grill at a 45-degree angle and cook for about 1 minute.

Turn the steak to the opposite side at a 45-degree angle after 1 minute.

Continue turning the steak every minute for a total of 4 turns to ensure even cooking and proper marking.

Check the doneness by touching the steak; it should feel soft for rare and firm for well-done.

After cooking, let the steak rest for at least 5-6 minutes on a rack to allow juices to redistribute.

Serve the steak with the resting juices and top with 1 tablespoon of anovy butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens