Summer is done, grilling season is over, life is meaningless, and really, why not just eat lettuce from now on? That was how I was feeling recently, confronted with the sudden awareness of shrinking daylight hours and the first hints of cool weather in the air (note: I live in the Northeast). But then, optimist that I am, I thought, what the heck, I’ll cook my steaks inside. And, of course, open some good wine.
There are scads of tips for grilling steaks out there, but for advice for pan-searing and so on, I got in touch with Thomas Dritsas, executive chef of the Del Frisco’s group. Since Del Frisco’s New York restaurant alone serves more than 1,000 steaks per day (and it’s the baby of the bunch—other branches serve 3,000 or more), you have to figure the guy knows something about cooking beef. His tips are as follows:
1. Let the steak get to room temperature before you cook it. This keeps the meat from “seizing”—the proteins tightening up, leading to a tough steak.