Understanding the Preferences of Celebrity Chefs for Steak Doneness
Creating a perfect steak is an art form that combines technique, patience, and personal taste. While there are established guidelines for cooking a great steak—such as seasoning well, allowing it to reach room temperature before cooking, using a hot pan or grill, and letting it rest after cooking—the level of doneness is often a matter of individual preference. However, even celebrity chefs have their own unique ways of enjoying this classic dish.
Wolfgang Puck: A Fan of Medium-Rare with Seasonal Vegetables
Wolfgang Puck, known for blending classic French techniques with American influences, prefers his steak cooked to medium-rare. In a TV segment, he demonstrated how he enjoys a perfectly pink New York strip, typically served with seasonal vegetables. He also shared tips for home cooks, emphasizing the importance of proper seasoning and bringing the steak to room temperature before grilling.
Ina Garten: Overcoming Fear of Grilling Steak
Ina Garten once felt intimidated by grilling steak, but she has since mastered her medium-rare method. She learned from a meat market owner how to achieve the perfect result by using a grill with hot coals on one side and a cool side for finishing. She sears each side for two minutes and then lets the steak cook for eight to ten minutes on the cooler side, depending on the desired doneness.
Bobby Flay: The Case for Medium Steaks
Bobby Flay believes that many people, including chefs, actually prefer medium-cooked steaks. He argues that too much rare can make the steak harder to chew, and he values the melting of fat for added flavor. He suggests that while some may claim to like rare or medium-rare, they often end up opting for medium.
Ree Drummond: Undercooking is Better Than Overcooking
Ree Drummond, known for her love of medium-rare steak, advises home cooks to err on the side of undercooking. She explains that it’s easier to return the steak to the grill if it’s not done enough, and that the steak continues to cook slightly after being removed from the heat.
Giada De Laurentiis: Rare with a Personal Touch
Giada De Laurentiis recommends cooking steak to 120 degrees Fahrenheit, which results in a rare steak with a slightly cool center. She emphasizes the importance of knowing one’s own taste preferences and not feeling pressured to follow others’ choices. During an appearance on “Drew,” she discussed methods for creating a tender, well-done steak for those who don’t prefer rare.
Robert Irvine: Medium-Rare with Flavorful Marinades
Robert Irvine, host of “Restaurant Impossible,” is a fan of medium-rare steak. He believes that even inexpensive cuts can be transformed into delicious meals with the right marinade. For example, he uses a sweet-and-savory mix of balsamic vinaigrette and stone-ground mustard for flank steak, then slices it thinly and serves it with olive-oil poached mushrooms.
Gordon Ramsay: Cooler Temperatures for Perfect Results
Gordon Ramsay, known for his fiery personality, prefers his steaks on the cooler side, usually rare or medium-rare. He recommends using the side of a pan on the stovetop to create a solid sear. His unconventional approach involves turning the steak every minute or so to ensure even cooking without overdoing it.
