© John Kernick

Alex Guarnaschelli, chef and co-owner of Butter in Manhattan, is a judge on Chopped and an Iron Chef winner. Here, she shares recipes and tips for making an elegant steak-and-salad dinner.

March 09, 2016

Cook cold. Meat right from the fridge is easier to move in the skillet and stays juicier.

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 © John Kernick

Slice carefully. Leave some of the root tip on when halving leeks or they’ll fall apart.

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 © John Kernick

Flip the meat. It’s OK to turn the steak a few times in the skillet—it gets the blood moving.

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 © John Kernick

Gaps are good. An uneven coating of spices on the blackened carrots helps avoid flavor overload.

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 © John Kernick

Be patient. The bacon for the salad needs time to crisp in the oven. Use thick-cut so it won’t burn.

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 © John Kernick