New York City is home to some of the most famous steakhouses in the country. We traveled to Keens Steakhouse in Manhattan, one of the oldest steakhouses in New York, where we met up with Chef Bill Rodgers to learn what it takes to make a perfect steak.
Perfectly cooked sirloin at Keens in New York City.
Look for "Starry-Night" Marbling
When picking out a good cut of meat, look for a steak with a lot of little flecks of fat rather than a super lean cut, or one with many thick strips of fat. Chef Rodgers refers to this type of fat marbling as "Starry-Night" marbling. Steaks with this type of marbling are likely to be very tender and juicy.
Don't Salt Raw Meat
When you salt a piece of raw meat, the salt will absorb some of the moisture from the meat, which could result in a dry steak. Instead, blanch your steaks in the oven before searing, and apply salt after blanching.
Blanch Your Meat
Blanching your steak will help you to cook the meat evenly and avoid a bloody center with burnt edges. To doRead More »from Steakhouse Secrets