Everyone who knows me knows how much I love to travel and eat in restaurants. Getting out and discovering new foods and new ways of making ingredients I’m familiar with is my passion.
I also love to entertain, and I distinctly remember my daughter cautioning me while planning a dinner menu for guests, not to cook steak as that wasn’t my best dish.
I went virtually to Omaha, a place I think of as the steak capital of the world. Visit Omaha offered an on-line cooking demonstration with three Omaha restaurant chefs.
• Season the steak up to 12 hours before cooking to infuse maximum flavor. • Temper the meat by letting it stand at room temperature for almost two hours at room temperature.
- Filet mignon or New York strip - Canola oil - Kosher salt - Black pepper
- Olive oil - Garlic cloves - Shallots - Cognac - Button mushrooms - Cabernet sauvignon
Pat the steaks dry with a paper towel. Season the steaks with a liberal amount of kosher salt and cracked black pepper.
Use canola oil to sear the steak on the hottest surface to create that crust and caramelization on the steak. Don’t be afraid to get the pan hot as that’s what creates the crust.