Grilling steaks can be daunting, even for experienced cooks like Ina Garten. She shared that she once feared overcooking expensive cuts. With guidance from butcher Mark Lobel, she learned to select thicker cuts (1.5 inches) to prevent this. Garten's grilling method includes marinating steaks rubbed with olive oil and a seasoning mix, and employing a two-zone grilling technique to create char marks. This allows for perfect cooking without the risk of overcooking, enhancing both flavor and texture of the steak.
I used to be terrified to grill. I'd buy these gorgeous steaks, and then I was sure I was going to overcook them.
We all know what it's like to buy a beautiful cut of meat and accidentally ruin it!
Mark Lobel taught Garten to buy steaks that were one and a half inches thick for grilling, which is often the thickness that butchers recommend.
Only heat one side of the grill, keeping the other side cool. This two-zone grilling method ensures char marks while avoiding overcooking.
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