Burnt Steak - Oh the Humanity!
I saw this video from a “Strip House” chef who was on the Today Show with Al Roker. (Sorry, but there’s a 30 second ad at the beginning):
The first few moments, I thought he was right on track about grilling steaks, putting a wet gray salt on a big fat filet mignon, putting a nice coarse sea salt on the ribeye (which is what I love and how I treat my ribeyes with love) and a finer ground on the strip steak. He used the same rub - olive oil, crushed peppercorn, and salt, that I use (although I like to pre-salt my steaks about an hour before I start grilling).
However, the guy was spending too much time blabbing about salt, and burnt the hell out of the outside of those steaks. I love that restaurants are using 700-1200 degree grills and can have my rare-medium rare steak done in 6 minutes and just slightly crispy on the outside - but those steaks in the video are BURNT on the outside (and still probably perfect inside).
Strip House just move of the list of next steak places I want to visit - I just gotta see if the steak comes out fabulous or burnt all to hell.
