I Asked Michelin Chefs How They Cook Steak

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Burn coals using oak wood from New Jersey for a hotter, slower smoke.

Season the grill with olive oil to clean it without using cleaning products.

Use a good cut of beef, such as ribeye or hanger steak, seasoned simply with salt and pepper.

Place a weight on the steak while searing to achieve an even crust.

Sear one side of the steak for a longer time to develop a crust, then seal the juices on the other side for half the time.

Preheat the oven to 325°F for finishing the steak after searing.

Cook the steak in the oven for about 25 minutes after searing.

Rest the steak for about 15 minutes after cooking, allowing it to carry over to the desired doneness.

Return the steak to the grill for about a minute on each side to reheat and develop a crust.

Warm the bone marrow compound butter while the steak rests.

Slice the steak against the grain, checking for doneness visually.

Finish the steak with a sprinkle of big salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens