The Strip House’s grilled steak secrets
Interested in learning how to master the perfect steak? The secret is in the salt.
John Schenk, executive chef for Strip House restaurants, shares his secret grilling recipes for that perfectly moist and tender steak. Learn how to get your meat perfectly charred on the outside and at the desired doneness in the inside, with some delicious sauces to top it off.
Yields 3 ½ cups
- 4 strip steaks (1 lb. each)
- Olive oil
- 1 tbsp. kosher salt (per steak)
- 2 tbsp. freshly crushed black pepper (per steak)
Let the meat rest out of refrigeration for about 10-15 minutes. Lightly oil with a blended canola-olive oil or straight canola oil. Season strip steak with kosher salt and fresh-ground pepper. Have the grill on high heat and start the meat on the hottest point. Let the steak char on one side and flip to char the other. Once both sides are charred, move meat to a less hot part of grill and cook on each side for about 5-8 minutes. Remove steaks from the grill and let them rest for about 5-8 minutes.Just before serving, lightly re-oil and quickly heat on hot part of grill to sizzle the steaks’ surfaces, then serve.
- 3 each egg yolks
- 1 1/2 Tsp. fresh lemon juice
- 2 Tsp. tarragon vinegar
- 1 1/2 Tsp. chopped fresh tarragon
- 1 Tb. minced shallots
- 1 cup hot melted butter
- 1 pinch cayenne
Sauté the shallots in a small amount of the clarified butter until tender, but before they color.Add the tarragon vinegar and tarragon. Remove from heat.Place egg yolks, lemon juice and shallot-tarragon mixture in a blender and pulse. Turn blender on maximum speed and incorporate the hot butter in a steady stream.Season with salt to taste. Serve.
Yields 3 ½ cups
- 3 each peeled shallots, sliced thin
- 5 each cloves of garlic, sliced thin
- 3 cups ketchup
- 1/2 cup Worchestshire sauce
- 2 ounces red wine vinegar
- 1 Tb grated horseradish
- 1 Tb molasses
- 2 Tb dark brown sugar
- 1 Tb ground coriander
- 2 Tb smoked paprika
- 1 Tb onion powder
- 1 Tsp ground cumin
- 1 Tb ground black pepper
Sauté the garlic in a bit of olive oil until it starts to lightly brown. Add the shallots and cook until they are tender.Combine the Worcestershire sauce, molasses and horseradish in a sauce pot, bring to a boil and reduce by one half. Add the cooked shallots and garlic and all remaining ingredients and bring to a simmer. Cook for five minutes. Remove from heat and purée with a hand blender or kitchen aid blender. Refrigerate and serve.