Angus Barn chef talks steak

Today's News & Observer featured three NC chefs sharing secrets on how best to grill a steak at home - perfect timing just days before Father's Day!  Thank you Kathleen Davis (N&O writer) for this feature.  Click here to read the full story.

I was very interested in Angus Barn chef Walter Royal's tips for the perfect steak.  His answers shared below.

Preferred steak.  The ribeye; it's meaty, flavorful and well-marbled.

Selecting the cut of meat.  Look for a good, rich red color and not big chunks of fat, but little flecks of whiteness woven in the meat itself.

Prepping the meat.  Let the meat come to room temperature for 15-20 minutes before grilling.  Those minutes are crucial in allowing the juices to go back into the meat.

Special seasoning.  Brush the steak with melted butter or olive oil just before putting on the grill, again when you turn it, and again just before it comes off the grill.  Wait until the very end to salt and pepper.  Salting too early zaps the product of moisture.

Before serving.  Let the finished sizzling steak rest before cutting into it.  That will preserve juices.

Now I'm ready to devour a perfectly cooked ribeye!