In the comments for the perfect steak video I linked to yesterday (which is already a big hit, thanks for watching it!) someone wrote: “What is w/ the spoon? Where [are] your tongs?” It’s a great question because it IS a little unusual to flip your steak over with a spoon, isn’t it? The answer is that I got the spoon idea directly from the chef, Chris Lim, who uses a spoon in almost all of his kitchen activities. Think about it: with a spoon, you can flip the steak over, you can baste it with the fat, you can taste the accompanying sauce, you can stir in another ingredient, and you can neatly deliver the sauce to the plate. A spoon, used well, is a powerful cooking tool, especially when you’re making steak.
I don’t want to toot my own horn, so I won’t: I’ll toot the horn of Chris Lim of BLT steak. In our latest Food2 video this genius chef teaches me a technique for making steak at home that is so perfect, so dead-on that I will never ever ever make steak any other way again. It’s a brilliant technique, an industry technique that steakhouses across the country use to make steak that forces you to say, “Why can’t I have steak this good at home?” But now the secret’s out and steakhouse quality steak is yours for the making. You can thank us later!