{"id":27015,"date":"2018-12-21T13:26:00","date_gmt":"2018-12-21T13:26:00","guid":{"rendered":"https:\/\/red-garter.miraibay.net\/2018\/12\/21\/the-perfect-steak-in-5-moves\/"},"modified":"2026-05-21T23:21:31","modified_gmt":"2026-05-21T23:21:31","slug":"the-perfect-steak-in-5-moves","status":"publish","type":"post","link":"https:\/\/red-garter.miraibay.net\/en\/pub-talk\/the-perfect-steak-in-5-moves\/","title":{"rendered":"The perfect steak in 5 moves"},"content":{"rendered":"

Here at Red Garter we take meat seriously. The Steakhouse opened in 2001, well before it became a trend. Following the American Diner model, here you\u2019ll find everything that goes on the grill: steak, sliced steak, ribeye, chicken\u2026
\nSo we\u2019re pretty comfortable giving you 5 tips for a proper steak.<\/p>\n

    \n
  1. \n
      \n
    1. The raw material. Whether it\u2019s a T-bone, a Fiorentina or an entrec\u00f4te, the point is the same: meat is not to be bought wherever! Knowing where it comes from and how it\u2019s aged is the first step to a successful result.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
        \n
      1. \n
          \n
        1. A matter of thickness. \u201cLess than 4 fingers is carpaccio\u201d, they say in Florence. Four fingers is obviously the minimum a steak needs to reach to aspire to the status of \u201cFiorentina\u201d. But for everything else too, thickness is one of the variables that determine cooking time.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
            \n
          1. \n
              \n
            1. The temperature. If you don\u2019t want a \u201chot on the outside, cold on the inside\u201d result, remember that meat should be cooked once it reaches room temperature. Take it out of the fridge a few hours before and let it rest before facing the tough trip onto the grill.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
                \n
              1. \n
                  \n
                1. No to moisture. The \u201cMaillard reaction\u201d is the chemical process that forms the juicy \u201ccrust\u201d on top of the meat. Moisture isn\u2019t friends with Maillard, and therefore neither with that juicy crust. Remember to dry the steak with sheets of kitchen paper before cooking it, removing every trace of our enemy moisture!<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
                    \n
                  1. \n
                      \n
                    1. The cooking. Well, we don\u2019t even need to tell you that the steak should be cooked on a real grill. But even if you\u2019re cooking on a flat top or steak griddle, the temperature has to be searing hot (not hot, searing). And we don\u2019t need to tell you that the best materials \u2014 if you\u2019re not on the barbecue \u2014 are iron and cast iron. And that your dear friend the non-stick pan will simply boil your steak, much to the chagrin of our friend Maillard (see above), who by now has seen it all (mostly raw).<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                      And if you fancy tasting the result of all this but you\u2019re too lazy, don\u2019t worry \u2014 at Red Garter there\u2019s always a table for you!<\/p>\n","protected":false},"excerpt":{"rendered":"

                      Here at Red Garter we take meat seriously. The Steakhouse opened in 2001, well before it became a trend. Following the American Diner model, here you\u2019ll find everything that goes on the grill: steak, sliced steak, ribeye, chicken\u2026 So we\u2019re pretty comfortable giving you 5 tips for a proper steak. The raw material. Whether it\u2019s […]<\/p>\n","protected":false},"author":1,"featured_media":27616,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-27015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pub-talk"],"yoast_head":"\nThe Perfect Steak in Florence | Red Garter 1962<\/title>\n<meta name=\"description\" content=\"How to make the perfect steak in 5 moves. 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