With beef prices on the rise, Chef Abdiel Aleman of Ruth's Chris Steak House shares expert tips to elevate inexpensive steak cuts. Key to this is selecting fresh, well-marbled beef for better flavor. A thickness of 1.5 to 1.75 inches ensures optimal searing and tenderness. Avoid seasoning too early to retain juiciness, and always start with a hot grill for perfect caramelization. These insights enable steak lovers to enjoy restaurant-quality meals without expensive cuts.
"At Ruth's Chris, we start by selecting only the freshest, highest-quality steaks. Look for a vibrant cherry-red color and plenty of marbling, which means more flavor once it's cooked."
"For the perfect balance of sear and tenderness, I recommend a thickness between 1-1/2 to 1-3/4 inches. If you're buying steak from a supermarket, check its packaging for any liquid."
"Your grill should be at its hottest to get a proper sear and rich caramelization. That's where the flavor really develops."
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