Paul Liebrandt details his methods for grilling an excellent steak.Paul Liebrandt details his methods for grilling an excellent steak.
You like to take a steak which is minimum 28 days dry aged. We take the steak, nice thick cut. We trim off any fat pieces which are there. We render those in a pan. We melt them in a pan just to melt down that solid fat nice and hot. We season the steak with salt and cracked black pepper. We then sear the steak on both sides, nice even color. Then it goes into an oven at 300, 325 degrees until the steak is nice and medium rare which means it's warm all the way through. We then take the steak out of the pan and rest it. Resting means that you let it sit on the cutting board. And let the juice of the meat flow through the meat. We then season it again with cracked black pepper, sea salt. We carve the steak in nice, thick slabs, and enjoy it.