Grilled Flat Iron steak on a grill pan, marbled beef. Gray background. Top view

It’s never too early to start prepping for barbecue season—especially during this pandemic. Everyone is at home making dinner. We are all missing the Strega Prime’s stakes topped with house truffle butter. At a time like this, it is important to give your family comforting meals during these challenging times. Enjoy ribeye and wagyu from the comfort of your home.  Bring out your grills!

Don’t Cook Your Steaks Straight From The Fridge

 

Take out your steak from the fridge no later than one hour before you’re going to cook it and set it on a roasting rack. This is the best time to season your steak. Always season your steak in advance and cook them when they have finally reached room temperature. If you are preparing a thinner steak, starting it cold will give a buffer from overcooking the center.

Don’t Oversalt

 

Avoid table salt, iodized salt or small fine-grain sea salts as they have more weight to volume than larger grain salts and you can easily over season with them. When you think it’s enough, always add a little more. A lot of salt and pepper always falls off during the cooking process and doesn’t always penetrate the meat.

Bring Out The Meat Thermometer

 

Temping a steak by hand can be tricky. Insert the metal thermometer  into the steak, leave it for five seconds, then pull it out and touch it to your lips or inner wrist. The internal temp of the steak will tell you how done it is. If it is cold, your steak is rare, if it is just warm, medium rare, slightly hot, medium.

Rare: 120-130°F

Medium rare: 130-135°F

Medium: 140-145°F

Medium Well: 150-155°F

Well: 160-165°F

 

Don’t Overturn Your Steaks Too Much

 

Stray away from overturning your steak . You should turn the steak once on each side to get those crosshatch grill marks, and only flip it once.

 

Take matters into you own hands.  As your missing date night at Strega Prime, bring your steak rituals to the comfort of your home. Accompany your steak with sides you’d normally get at Strega Prime, like Brocolli Rabe, Creamed Spinach, Truffle Parmesean Frites and Mushroom Rissotto.   Soon enough you will be back to dinner at Strega Prime.

 

 

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