How to Cook Steak Like a Michelin-Starred Chef
Whether you want your steak bloody as hell or burnt to a crisp, the only truly wrong way to cook your beef is to not hit your desired temperature. The co-chef of a hit London restaurant has called upon his time in Michelin-starred kitchens to create one of the best guides we've seen for grilling your steak to your ideal doneness, from very rare to well done and temps in between.
Will Murray founded Fallow in London with fellow chef Jack Croft after the duo came up together at Michelin two-starred Dinner by Heston Blumenthal. 'Jack and I bonded over finding ways to use kitchen by-products, which we turned into staff meals and snacks,' Murray told Luxury London. 'The biggest lesson I learned there was to always look for ways to innovate, even with the humblest of ingredients.' From there, the pair started doing pop-ups that featured their style of nose-to-tail cuisine, and after opening Fallow, they turned their kitchen into an open-source hub for culinary technique, filming handy guides to cooking like a pro chef at home.
More from Robb Report
Why Yeast Is One of Winemakers' Best Tools for Shaping Flavor
The Ferrari 499P Hypercar and Michelin Win Big at Le Mans. Here's What to Know.
How to Make a Red Raider, the Juicy Whiskey Sour That's Perfect for Summertime
In one of the duo's most popular videos, Murray takes a collection of filet mignons and shows the proper technique and timing to cook to the doneness you want while also avoiding the dreaded gray line along the edges of the meat. And even for those who love a medium well steak, he shows that there's still a level of care needed to make sure it's cooked evenly through to the ideal temperature. The methodology that Murray employs was taught to him at Blumenthal's restaurant, after the famed and analytical chef behind the Fat Duck worked with food scientist Harold McGee for two years to develop a method to prepare steak to the proper doneness.
This process begins with cooking on the grill (flipping often isn't actually a bad thing!) and then moving to a preheated oven for two-minute intervals when steaks are flipped and put back in the oven to bring them up to temp. Murray says that he's cooked so many steaks that he can feel the level of doneness by touching the steak, but likes to use a digital probe thermometer to check his work and hit the target temps below.
Blue (Very Rare): 100°F
Rare: 111-118°F
Medium Rare: 118°F
Medium: 122-126°F
Medium Well: 133°F
Well Done: 158°F+
It's a simple, straightforward, yet effective method to make sure you cook the steak just how you like it. And it's a perfect guide to watch as summer grilling season gets into full swing.
Best of Robb Report
Why a Heritage Turkey Is the Best Thanksgiving Bird—and How to Get One
9 Stellar West Coast Pinot Noirs to Drink Right Now
The 10 Best Wines to Pair With Steak, From Cabernet to Malbec
Click here to read the full article.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
4 hours ago
- Yahoo
How to Cook Steak Like a Michelin-Starred Chef
Whether you want your steak bloody as hell or burnt to a crisp, the only truly wrong way to cook your beef is to not hit your desired temperature. The co-chef of a hit London restaurant has called upon his time in Michelin-starred kitchens to create one of the best guides we've seen for grilling your steak to your ideal doneness, from very rare to well done and temps in between. Will Murray founded Fallow in London with fellow chef Jack Croft after the duo came up together at Michelin two-starred Dinner by Heston Blumenthal. 'Jack and I bonded over finding ways to use kitchen by-products, which we turned into staff meals and snacks,' Murray told Luxury London. 'The biggest lesson I learned there was to always look for ways to innovate, even with the humblest of ingredients.' From there, the pair started doing pop-ups that featured their style of nose-to-tail cuisine, and after opening Fallow, they turned their kitchen into an open-source hub for culinary technique, filming handy guides to cooking like a pro chef at home. More from Robb Report Why Yeast Is One of Winemakers' Best Tools for Shaping Flavor The Ferrari 499P Hypercar and Michelin Win Big at Le Mans. Here's What to Know. How to Make a Red Raider, the Juicy Whiskey Sour That's Perfect for Summertime In one of the duo's most popular videos, Murray takes a collection of filet mignons and shows the proper technique and timing to cook to the doneness you want while also avoiding the dreaded gray line along the edges of the meat. And even for those who love a medium well steak, he shows that there's still a level of care needed to make sure it's cooked evenly through to the ideal temperature. The methodology that Murray employs was taught to him at Blumenthal's restaurant, after the famed and analytical chef behind the Fat Duck worked with food scientist Harold McGee for two years to develop a method to prepare steak to the proper doneness. This process begins with cooking on the grill (flipping often isn't actually a bad thing!) and then moving to a preheated oven for two-minute intervals when steaks are flipped and put back in the oven to bring them up to temp. Murray says that he's cooked so many steaks that he can feel the level of doneness by touching the steak, but likes to use a digital probe thermometer to check his work and hit the target temps below. Blue (Very Rare): 100°F Rare: 111-118°F Medium Rare: 118°F Medium: 122-126°F Medium Well: 133°F Well Done: 158°F+ It's a simple, straightforward, yet effective method to make sure you cook the steak just how you like it. And it's a perfect guide to watch as summer grilling season gets into full swing. Best of Robb Report Why a Heritage Turkey Is the Best Thanksgiving Bird—and How to Get One 9 Stellar West Coast Pinot Noirs to Drink Right Now The 10 Best Wines to Pair With Steak, From Cabernet to Malbec Click here to read the full article.
Eater
5 hours ago
- Eater
Most Exciting Dallas-Fort Worth Restaurant Openings, Summer 2025
Skip to main content Current eater city: Dallas Summer days are here, and the living is easy in the Metroplex. This season will bring some big, exciting restaurants to life, from well-known and deeply respected hospitality groups, including new projects from the owners of Namo and James Beard-nominated Bar Collette, Duro Hospitality, an outpost of an Eater Award-winning Dallas restaurant in Fort Worth, and a famous New York eatery coming to our suburbs. On top of that, we'll get a fine dining Mediterranean restaurant, which will be peerless in the city. Here's what is coming to Dallas this summer. This fine dining restaurant from Namo and Bar Colette owners Brandon and Henry Cohanim, in collaboration with chef Christophe De Lellis of the Michelin-starred Joël Robuchon in Las Vegas, will open at the increasingly popular Uptown building, the Quad. The menu will feature a French style with a touch of Italian influence. The collaboration is arguably the most anticipated opening for Dallas of the entire year and was expected to open at the end of May. Construction delays have pushed it to the end of June or early July. After opening Chumley House in Fort Worth at the end of 2024, Duro Hospitality Group's Chas Martin assured Eater Dallas that its next project, which will open in the former Homewood space on Oak Lawn Avenue, would not be a rush job. It turns out they've needed less time than even Martin imagined, and the group will open a Japanese-influenced restaurant in mid- to late summer. Duro was not ready to share the name yet, but we do know the menu will feature sushi, among other dishes. The top Palestinian restaurant in New York City will open an outpost in Richardson sometime this summer. Owner Abdul Elenani told Eater Dallas he came to the suburban city to help a friend open a restaurant, saw a piece of real estate he liked, and snapped it up. His plans should have Ayat's Texas location open by August, where it will serve dishes like msakhan (fresh taboon bread with sauteed onions, sumac, pine nuts, and a half chicken), fattat jaj (six-layer dish with roasted chicken, rice, chickpeas, mint yogurt, crispy pita, garlic sauce, and slivered almonds), Mansaf (bone-in lamb chunks in a stew with fermented yogurt sauce served over a bed of fresh sajj bread and rice), and more. Restaurateur Yaser Khalaf, known for Darna in Legacy West and Baboush in West Village, and his son, Mak, are teaming up to open a fine dining Mediterranean restaurant in Far North Dallas. Zon Zon is a nickname for Khalaf's youngest daughter, Zaina. A press agent tells Eater Dallas to expect an intimate space with an open kitchen, with a menu offering refined Mediterranean dishes. In Fort Worth, Headington Companies will open an outpost of Mirador, a 2024 Eater Awards Winner in Dallas for Best Tea Service, as Café Mirador inside a new Forty Five Ten boutique, mirroring the Downtown Dallas setup. It will be smaller, at 1,000 square feet — that's one-third the size of the already intimate Dallas space. It will serve some guest favorites from Dallas, including ahi tuna cornettes, a lobster roll, farro bowl, and chicken bites, along with weekend brunch when the menu swings to dishes like salmon gravlax with caviar, quiche Florentine, and eggs Benny. Executive chef Travis Wyatt will oversee the menu at both locations. Another note of interest: this location will feature artwork by German fashion photographer Juergen Teller. See More: Dallas Restaurant News Dallas Restaurant Openings
Eater
5 hours ago
- Eater
A ‘Top Chef' Winner's Flatiron Restaurant Closes After Less Than a Year
Flatiron's Time and Tide closes today following its debut in October 2024. The upscale Flatiron fish house from Kent Hospitality and Top Chef winner Danny Garcia will reopen as a new concept from the same team — but an unexpected residency will be in the space until then. After a kitchen fire closed neighboring Massara on June 11, the Southern Italian spot from chef Stefano Secchi and his partner, David Switzer, will pop up at 48 E. 26th Street, at Park Avenue South, starting Thursday, June 19, until further notice, while the original Massara location undergoes repairs at its 913 Broadway location. It will be called Massara on Park, with reservations available on Resy. The menu will feature many familiar signature dishes inspired by the coast of Campania as well as new ones — particularly with a focus on crudo for the summer. 'Kent Hospitality Group is lending a helping hand to its friends at Massara … after a fire caused their original location to close indefinitely,' a spokesperson told Eater over email. 'During this time, KHG and Chef Danny Garcia will reimagine the Time and Tide concept.' 'We are extremely grateful no one was injured and for the FDNY's rapid response,' said Secchi in a statement to Eater. 'As rebuilding Massara will likely take a few months, our entire team is grateful to our friends at Kent Hospitality Group.' The cause of the kitchen fire at Massara is still under investigation. For perspective on how long the repairs could take, a fire at New York's Gjelina shortly after it opened in 2023 shut down the famous restaurant from Los Angeles for almost two years. Time and Tide seemed to be struggling to get its sea legs, with Saga and Crown Shy restaurateur Jamal James Kent and Garcia originally collaborating on the restaurant before Kent's untimely death last June. The original fish and seafood-filled menu was based on Kent's summer memories of his grandmother's home in Sag Harbor and Garcia's summers in Fire Island, with elements of seaside memories woven throughout the restaurant. However, a menu overhaul last month added more international dishes like grilled dates and frena bread with labneh, chicken katsu, and skate muhammara. Time and Tide was the first solo project from Top Chef Winner Garcia, and the first restaurant opened by Kent Hospitality Group following the unexpected passing of its namesake founder. Time and Tide was one of the most anticipated restaurant openings of 2024. Since Kent's death, the restaurants from Kent Hospitality group have shifted to reflect emerging leaders, with Michelin-starred Crown Shy overseen by Jassimran Singh, two-star Saga overseen by Charlie Mitchell, and World's 50 Best bar with a spectacular view, Overstory from Harrison Ginsberg. The team's largest undertaking yet has been overseeing the operations for several hospitality projects inside the Financial District's luxurious new department store, Printemps, including Maison Passerelle and Salon Vert — both overseen by James Beard winner Gregory Gourdet. The group is also behind the newly opened Birdee, the Brooklyn bakery in the Domino development from pastry chef Renata Ameni. Earlier this year, the Times reported Billy Durney, of Hometown Bar-B-Que and Red Hook Tavern acclaim, has taken on investment from Kent Hospitality, and will open a restaurant with the group at 9 West 57th Street. And earlier this month, the group signed to open a place in the former Bistro Les Amis space in Soho, which will be a bar overseen by Ginsberg. The timing lines up for now: Garcia is reworking his first spot just as Massara loses its home, but it's anyone's guess whether the two will sync up again when it's time for the Italian restaurant to return. See More:
