Mastro’s Steakhouse has clearly perfected the art of grilling meat in all its varied forms. With a new outpost in midtown, and a D.C. location on the way, foodies have flocked to the hotspot for an impeccable steak dinner. Thankfully, Mastro’s Steakhouse New York’s newly-hired head chef, Dusmane Tandia, was happy to divulge his top five secrets to creating said meal at home. With over twenty years of experience, Tandia knows steak like the back of his hand.
1. Don’t Skimp On the Beef
Size matters. Steaks that are 1-inch to 1 1/2-inch thick are best for grilling. A thin cut is likely to get dried out. Marbling is also key, because the fat throughout the steak gives it great flavor. Mastro’s uses only USDA Prime Aged Beef. If your butcher does not have this, the next best grade is Certified Black Angus Choice grade.
2. Bring Steaks Out of the Cold
30 minutes prior to cooking, have your steaks at room temperature before hitting the hot grill.
3. Get your Grill Hot, Hot, Hot
Preheat your grill to 600 to 800 degrees F, and keep it at this temperature for 30 to 45 minutes before putting steaks on.
4. Don’t Perform Surgery with a Serrated Knife
To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
-Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
-Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
-Well Done: Squeeze the base of your small finger. It should feel firm with no give.
5. Let your Meat Rest Before Cutting
It allows the juices that are driven toward the center of the steak, to redistribute, and reabsorb into the outer edges. As a result, less of those precious and flavorful juices will run out of the steak when you cut into it.
Mastro’s Steakhouse New York Head Chef, Dusmane Tandia