Three steak cooking insights from Chef Carlos of the Upper East Side's Parlor Steakhouse.
Meat Manhattan: Chef Carlos, Executive Chef of Parlor Steakhouse
What is your favorite cut of steak that you serve at Parlor?
A 32 ounce boneless ribeye. Pretty heavy steak, but that's my favorite cut of meat because of the marbling. Fat translates to flavor.
What's one tip you have for steak cooking?
When you are cooking a lot of meat like we do at the restaurant, the temperature goes down. So to get a nice sear, you need to cook it at a high temperature. If you're cooking at too low of a temperature, you're not going to get good color and it's going to cook all the way through. You're not going to have the perfect doneness that you want. That's why you cook it at a really high temp. Except the ribeye. You can get away with cooking that at a lower temperature just because of its thickness; it takes a much longer time to cook.
Why do chefs swear by kosher salt when cooking a steak?
We use kosher salt because it's coarse but not too coarse that it spreads throughout the meat. And if you use sea salt or rock salt, it won't stick to the steak; when you flip it over, it's going to be gone. As far as iodized salt, it's going to be really salty. That salt is very fine, so you cannot tell how much you are putting on it, and it goes through the meat. Seasoning the outside makes it charred on the outside instead of penetrating the meat. You want the crunch from the salt on the outside, but on the inside you want the flavor of the meat.