by Chef Charlie Palmer
Originally published by Esquire.com
1. For achieving the perfect temperature, remove steaks from refrigeration right before putting on grill. It's a common misconception that steaks should be brought up to room temperature before cooking, but the better result (a rare center and a charred outside) comes when the steaks go on the grill.
2. To lubricate the steak's surface, brush the steak with clarified butter before grilling so that the outside of the steak caramelizes and doesn't burn.
3. Season your steaks. We use a seasoning mix at Charlie Palmer Steak that's salt, pepper, and three special, secret ingredients.
4. Cook your steak under a 1400 degree broiler. This is why steaks cooked on a home grill can't achieve the quality of a restaurant-prepared steak. The heat and the distance between the steaks and the broiler are what give you that great caramelization on the outside and a tender inside.
5. Make sure the outside is caramelized, not charred. You can tell when they aren't prepared this way, because there's too much carbon build up. This is because the steaks are cooked too close to the heat source so you're tasting burnt flesh instead of caramelized meat.
6. When the steak is removed from the grill, let it rest before you cut into it. This allows for the natural juices to redistribute throughout the steak.