National Steakhouse Month Grills to Perfection
1. Make it marbled.
2. Oil it.
3. Season simply.
4. Don't spare the BTUs (heat).
5. Don't flip out.
6. Rest and relax.
7. Real men sizzle and use sea salt. After the steak has rested, return it to the grill for about 30 seconds on each side just before serving to get a surface sizzle going. A little sprinkle of a gray sea salt on the steak allows for a gentle and focused re-seasoning of the steak. The bad news: People will make you do all the grilling from now on.
|The Royal Long-bone Rib-eye Chop -- 32 ounces of prime grilled steak -- is served at Gordon Ramsay Steak.|
Those wanting to leave the grilling to the professionals can visit Strip House during steakhouse month to try the off-the-menu, 32-day dry-aged 16-ounce prime rib eye steak special for $54. Schenk explains his love for steak: "I had dinner with an old chef friend and had a dry-aged rib eye for my entree that evening and was just struck by how beautiful and flavorful a charred, perfectly cooked steak could be, sublime and intriguing all at the same time. It made me re-think what a steakhouse is and can be and inspired me to bring these flavors to diners in New York City, Las Vegas and beyond."
Another option for steak perfection is the eponymous restaurant of three-Michelin-starred celebrity chef and restaurateur Jean-Georges Vongerichten, Jean Georges Steakhouse in Aria Resort & Casino in Las Vegas, which features top-quality meats from around the world complemented by an innovative array of side dishes and homemade sauces. Executive chef Robert Moore prepares the exceptional Angus 300 Australian Tomahawk Chop over smoking coals with black truffle and Comte cheese fritters with homemade hot sauce, salsa verde butter in bone marrow ramekins and soy miso butter. This, complemented by lime salt and broiled bone marrow, is served with parsley-lemon accents -- the perfect way to celebrate national steakhouse month.