A lucky group of Chase credit card members spent this weekend at the Marriott Camelback Inn, enjoying a personalized evening of food and wine prepared by the executive, namesake chef of BLT Steak (a.k.a. Bistro Laurent Tourondel). Late afternoon guests were treated to BLT's Executive Chef Laurent Tourondel and Head Chef Marc Hennessy demonstration of how to grill one of the specialties of the steakhouse, the Spice-Rubbed Cowboy Rib Eye. Later that evening the chefs retreated behind the scenes to create a five-course feast with artful wine pairings.
Tourondel and Hennessy offered several helpful tips for cooking the perfect steak that translate well from the professional's kitchen to the amateur's kitchenette. To ensure a tender cut, Tourondel suggests pre-cooking your steak at home to about medium-rare, then allowing it to sit for at least an hour. After the juices have settled and the steak is well rested, slap it on the grill for a quick sear on each side to bring to steak to your preferred level of done-ness.
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