... Grill a steak like Kevin Rathbun (explained by Kevin Rathbun) 

1) Choose the right cut: Start with a great product. Whether you like filet or strip or ribeye, I tell people to get 1.5 to 2 inches thick so you can get the char and temperature right. If you go too thin, you can't get the char.

2) Cook at a high temperature: A really high temperature will sear the meat and seal the juices, the flavor, in. A gas grill won't get hot enough, so keep the lid closed for 25 to 30 minutes to bring the temperature up.

3) Don't bother marinating a premium cut: If you have too much oil on a steak, you start a carbon fire, which isn't the char that you're looking for.

4) Buy more than you need: When I'm cooking for four people, I get five steaks. On the fifth steak, I'm slicing and checking the temperature. Anyone standing nearby will be more than happy to taste the test cuts.

5) Slow down: Resting meats is very important. Let it sit three, four, or five minutes before you cut into the steak, otherwise you loose the flavor that you sealed in by searing.

  • Pin It

Comments (2)

Showing 1-2 of 2

Add a comment

Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Latest in Summer Guide

Readers also liked…

More by Staff

Search Events

  1. 11 music spots with the best sound in Atlanta 1

    Discerning ears dig these local clubs the most
  2. Top 10 gay bars in Atlanta 10

    How do we love the city's LGBT nightlife? Let us count the ways.
  3. City Guide Category - Mobile

Recent Comments

© 2016 Creative Loafing Atlanta
Powered by Foundation