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.
So, when the COVID-19 pandemic hit, I had to find a new way to fulfill my wanderlust and enjoy restaurant-style steak at home.
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.
Steak is often the focus of many upscale restaurant meals using wood-fired ovens and other specialty equipment; however, steak is accessible for the home cook through Omaha Steaks.
Here’s what I learned from my virtual meeting with the three Omaha chefs on how to make the perfect restaurant-style steak at home. They certainly know their steak.
• 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.
• Start with a very dry steak to help with the caramelization process. • Pat it dry with paper towel to remove all the excess moisture.
• Use canola oil, vegetable, or peanut oil to sear the steak on the hottest surface possible to create that crust and caramelization on the steak, approximately two and a half minutes per side.