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I was destined to love eating steak – my parents were amazing cooks and steak was on the menu at least twice a week. No complaints here!

Over the years, I’ve learned a few tricks to making a really delicious steak:

  • It’s always best to start with a nice, high-quality piece of meat – you can’t go wrong with USDA Prime– it’s derived from younger beef with a high degree of fat marbling, so it is the most tender and flavorful option.
  • Be sure to bring your steaks to room temperature before cooking – this allows for a much more even temperature as well as a quicker cook time.
  • Don’t be shy with the salt and pepper! Coat all sides of a steak with salt and pepper before cooking.
  • When I’m grilling, I like to use a gas grill with wood chips for a little smoke. You can also throw fresh herbs like rosemary and thyme onto the grill to perfume your meat.
  • As wonderful as steaks are on the grill – they can be even better cooked in a cast iron pan on the stovetop. This method allows the steak to caramelize on all sides, which imparts a rich, savory flavor. It’s also great to add whole butter to the pan and baste the steak when it’s done cooking, adding another rich, flavorful dimension.

Grilled Ribeye with Maytag Bleu Cheese
Serves 2

Ingredients:

  • 2 16 ounce Prime ribeye steaks, room temperature
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked pepper to taste
  • 6 ounces crumbled Maytag bleu cheese

Method:

  1. Preheat grill or cast iron pan.
  2. Rub steak with olive oil and season liberally with Kosher salt and black pepper.
  3. Cook to desired doneness and let rest for five minutes.
  4. Top with crumbled bleu cheese.

Parmesan Truffle Fries
Serves 2

Ingredients:

  • 2 Idaho potatoes, scrubbed
  • Kosher salt and truffle oil to taste
  • Parmesan cheese, freshly grated as needed

Method:

  1. Cut potatoes into ¼-inch fries.
  2. Soak overnight in clean, clear water to remove starch.
  3. Drain water from potatoes and lay out on a cookie sheet with a kitchen towel underneath to help dry.
  4. Preheat a mini fryer to 320 (or you can fry in a pan on the stovetop).
  5. Blanch fries until just cooked through – approximately 2-3 minutes, then spread them out on a parchment-lined cookie sheet to cool.
  6. Turn fryer up to 375 and then fry again to crisp the fries.
  7. Toss in a large stainless steel bowl with Kosher salt and truffle oil.
  8. Place on a serving platter and grate parmesan cheese over the top and serve!

Good luck and good cooking!
Brian Hinshaw | Senior Vice President of Food and Beverage, Cameron Mitchell Restaurants

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