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Jason Dady Executive Chef/Owner The Lodge Restaurant, Bin 555, Tre Trattoria and Two Bros. BBQ Market San Antonio, TX
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 When grilling, always place your steak over high heat and allow it to grill uninterrupted; you want to get that beautiful golden crust. Let the fire do the work – moving your steak around too much doesn’t maximize your flavors.  When buying meat, always remember to inspect the marbling. Look for a well-marbled steak where the marbling is clean and clear. A well marbled steak indicates tender, juicy results.  Bring steaks to room temperature prior to cooking. About 30 minutes on the counter removes some of the ‘chill’ from the steak and allows you more control over consistent cooking.  Showcase robust, classic beef flavor without masking the flavor of the meat with a simple preparation: Rub gently with olive oil and season with kosher salt or coarse sea salt and fresh cracked black pepper.  For best results, use a meat thermometer and cook steaks to (145° F) for medium doneness. Insert the thermometer horizontally from the side of the steak into the center. | |||||
Sterling Silver Signature Chef Todd Mark Miller featured on the Early Show. View now.
Chef Todd Mark Miller
Executive Chef, STK
New York, Miami and Los Angeles
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