More to Chew On: Michael's Secrets to a Perfect Steak

By The Chew Crew Feb 11, 2013

Today’s all about meat and Michael Symon shares some of his secrets to getting and preparing the perfect steak every time.
 
Secret 1: Know Your Butcher’s Name

You should be able to look, touch and smell the meat before you buy it. Knowing your butcher means they will make sure you get the best taste and value.
 
Secret 2: Fat = Flavor

Beef with more marbling receives a higher USDA grade. For example, a rib-eye steak has 37.6 grams of fat in a 6 oz. serving which is why it is delicious.
 
Secret 3: Season or Marinate The Night Before
 
Season your steak with kosher salt and a few coarse grindings of black pepper. Cover and refrigerate overnight. Just before grilling, brush liberally with olive oil.