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  • Hi, I’m Chef Tony Matassa, with, today i’ll show you how to grill the perfect

  • steak. To grill the perfect steak, you have to begin with the perfect steak.. that is

  • why I have these two beautiful aged New York Strips, full of marbling from my friends at

  • Chicago Steaks. Now the second piece of the puzzle is that you need extreme heat, and

  • for that.. I turn to my friends at Lynx, I’ll be using their ProSear 2 Trident all infrared

  • burner, to begin our sear on these steaks.

  • The first thing you will want to do is take your steaks out of the fridge to allow them

  • to reach room temperature before grilling. You definitely don’t want to put a cold

  • steak on a hot grill, it will have the tendency to stick to the grids, and it won’t sear

  • up nearly as well. Now to get a steakhouse style crust on your

  • steaks, coating them in oil is a must. Today I will show you how to do a 50/50 blend with

  • this butter that we will clarify in just a second.. and some high heat oil, I like coconut

  • oil, but if you have another high heat oil on hand, go for it!

  • The reason you want to clarify your butter is, it will reduce it’s tendency to burn,

  • by raising the smoke point. This is done by melting the butter over medium heat, until

  • it simmers and separates, allowing the white milk solids to rise to the top. Take a spoon,

  • and skim the top of the melted butter to remove the white portion. The other portion of the

  • milk solids will settle to the bottom of the pan, an easy way to separate this is by pouring

  • the clarified butter into another dish, and discarding what has settled in the bottom

  • of your pan. Now all we have to do is whisk together the

  • clarified butter and coconut oil. You will want to let this cool to room temperature

  • before dunking your beautiful steaks. This is a great time to get my Lynx grill preheated!

  • One quick thing to keep in mind when preheating your grill, if you are using a grill that

  • has an infrared section, like I will be doing today.. and you have some conventional burners

  • on the other portions of your grill.. go ahead and fire up all of your burners up to high

  • during the preheat phase, because you don’t want your conventional section robbing any

  • of that great heat from the infrared section. Now, once you are good and preheated, if you

  • are wanting to cook your steak past about medium rare, youll also want to keep the

  • burners on this end down to.. about medium, to somewhere around low to use this as the

  • oven portion of your grill.

  • Alright, let’s season up these steaks! I want to taste the awesome beef flavor of these

  • aged Chicago Steaks, so I am going to season with just kosher salt and black pepper.

  • Generously season both sides, don’t be scared, we will be dunking these in the oil blend

  • before grilling, so a small portion of the seasoning will fall off anyway. After the

  • seasoning rub, form your steaks back up high, so theyll have a good thickness to them

  • when they hit the grill.

  • Now dunk both steaks in the oil mix, making sure to coat all sides. This is the go to

  • method you will see in most steak houses, a generous dunk in some clarified butter before

  • it hits the infrared heat. My Lynx Prosear 2 Trident burner is rolling

  • with some seriously high heat, which is exactly what you want for the perfect steak. Infrared

  • burners produce direct, intense heat to form that steakhouse-style crust everybody loves.

  • Boneless New York strips are generally my go to steak for grilling, so I am really excited

  • to try these wet aged prime Chicago Steaks.

  • We carry the full line of Chicago Steaks at, so make sure to check out all

  • of their other amazing cuts which turn out incredible on the grill as well.

  • After about (2) minutes, it’s time to crosshatch your steaks. Crosshatching allows more area

  • of the steak to come in contact with the grid surface.. meaning more delicious crust on

  • your steak! Let them go for about 2 more minutes, then it’s time to turn them over. Oh, wow..

  • look at that sear! This is why steak houses use infrared burners, look at that BEAUTIFUL

  • all over crust you get.. Well wait 2 more minutes.. it’s time for the final crosshatch.

  • Now that the steaks have a beautiful sear, it is important to know the internal temperature..

  • so that you know they are cooked to your preferred doneness. My go-to thermometer for steak is

  • a Maverick Commercial Grade Thermometer, what makes it so quick and accurate is that it

  • uses an actual thermocouple, and it tapers to this microtip at the end, in comparison

  • to the less accurate thermometers that use a generally slower thermistor.

  • The steak is at 115F internal right now, I am shooting for (120) degrees for medium rare,

  • so I’ll finish cooking them over the conventional burners, which I have set to low, with the

  • infrared burner still on high on the other side of the grill, creating an oven-like environment.

  • If you want your steaks rare, just pull them now, allow them to rest for 3 to 4 minutes

  • and enjoy.

  • For anyone else, I let them cook about 1 minute more, per side like this to finish to medium

  • rare.. nice.. I am now getting a reading of right under 125F, make sure you allow them

  • to rest 3 to 4 minutes before slicing, and always look at what direction the grain of

  • the meat is running, to make sure you slice across the grain for maximum tenderness.

  • Now, this.. right here is my kind of perfect steak! Look at how juicy this Chicago Steak

  • is, you really can’t beat a prime cut of beef

  • on the grill, the flavor is simply unmatched!

Hi, I’m Chef Tony Matassa, with, today i’ll show you how to grill the perfect


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B1 中級

如何在Lynx烤架上烹製牛排|牛排館風格|上等熟成的芝加哥牛排 (How To Cook Steak | Steakhouse Style | Prime Aged Chicago Steaks on the Lynx Grill)

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    小媛 發佈於 2021 年 01 月 14 日