How To Make Great Steak
At his world-renowned Chicago restaurants Alinea and Next, Chef Grant Achatz has become famous for using cutting-edge technological implements to invent daring dishes never before seen or tasted by humans. But he doesn’t actually think that any of the wondrous tools he deploys — PacoJets, nitrous oxide canisters, blow torches, immersion circulators — are necessary for restaurant-quality food. He thinks there’s a single basic element that differentiates most home and restaurant kitchens.
“When people go to a restaurant, they’re like, ‘Why is the food so much better than I can cook at home?’,” he said. “It’s actually very simple. It’s not necessarily that you have a trained chef behind the stove. It’s actually very simple. It’s about heat.” Find out here how that principle applies to cooking steaks.
