Monday evening in Brooklyn, the sound of backyard grills is as common as the ice cream truck. With temperatures hovering above 85 degrees, many New Yorkers are opting to cook outside rather than heat up their kitchens. The focus this week is steak—specifically, how to achieve a restaurant-level result without leaving home.
Cookbook author Ali Slagle has published a set of guidelines on steak preparation that are getting shared among home cooks. Her advice centers on two elements: drying the meat thoroughly before searing, and letting the steak rest post-cooking. She recommends a cast iron pan if a grill is not available, and notes that salt can be added in advance for better flavor.
At Prospect Park on Sunday, several small groups gathered with portable grills and coolers. Ribeyes and New York strips were the cuts of choice, according to a local butcher who watched from his nearby stand. Prices for prime cuts have risen slightly this month, with bone-in ribeye averaging $32 per pound at independent shops.
Some restaurant chefs, such as those at Midtown’s Keens, say the biggest mistake is moving the steak too much during cooking. Slagle echoes this, advising a single flip and patience. For finishing, she suggests a pat of butter or a spoonful of pan juices.
With summer grilling in full swing, New Yorkers are experimenting with technique as much as ingredients. The coming weekend is likely to bring more sidewalk smoke and debate over the best way to get a crust on a steak.