Palmer is one of the most acclaimed chefs in the U.S. He scored attention early, back in the late 1980s, when he originally opened his acclaimed restaurant Aureole in a townhouse off NYC’s Madison Avenue; since then he’s gone on to win innumerable awards, publish a substantial stack of cookbooks, appear on TV more times than anyone could count, and, of course, open 14 restaurants around the U.S. (not to mention a few hotels, too).
Among those are four Charlie Palmer Steak restaurants, and if you ask me, a chef who owns four steakhouses is by definition a chef who knows steak. So here are chef Palmer's tips for three things to avoid if you want a great steak off your grill.
- Best Steak Recipes
- 10 of America's Coolest Old-School Steak Houses
- 11 Sauces to Serve with Grilled Steak
1. Don’t salt your steaks until right before you put them on the grill.