CHARBEL HAYEK

Top Chef winner, private chef/consultant charbel.hayek1

What’s trendy?

Talking about trends, grass-fed beef has been a hot topic for some time now. No wonder it has crept into steakhouses, as it has significantly lower levels of saturated fat compared to grain-fed beef. We must not forget that massive cuts, like tomahawk, naturally draw in crowds. Indeed, when it comes to steaks, it seems to be the bigger the better. A large number of people who dine out post their dishes on their social media pages.

Preferred cut

When it comes to my favorite cut I always go for the bone-in New York strip steak; it’s hard to beat, in my opinion. Although it is not the most tender steak, it is packed with flavor. One of the reasons people love it is for its great bite and solid chew. When you're shopping for New York strips, look for pieces that have even marbling throughout and larger chunks of fat around the edges.

Meat on the menu

Meat is an important element in most diets. It satisfies a person’s energy and nutritious needs, as the meat contains protein, fat and water that can be easily stored and consumed throughout the year. In addition to it being rich in iron, vitamins and other minerals, its biological value is superior to that of most vegetables. In fact, humans require around two grams of protein per day, which can be obtained from meat alone.

Cooking techniques

There are a few basic rules for cooking meat. Every cut is different, so make sure you use the right piece of the animal for the correct method of preparation. Steak, specially the tender cuts like filet mignon, ribeye and New York strip, don’t need much when it comes to cooking, as you’re either grilling or pan-searing. It’s essential to make sure you apply high heat to create a delicious texture and flavor that will maintain a natural crust on the meat’s exterior. Rest your meat for at least the same amount of time that you cooked it. For tougher cuts, like brisket and short ribs, cook at a lower temperature for a couple of hours either by roasting, brazing or by using the sous-vide method.

Marble magic

Wagyu is considered the best beef on the planet because it is highly marbled. Marbling refers to the visible layers of intramuscular fat. It’s the type of meat that I wouldn’t mind traveling the world to enjoy, although that’s not necessary these days as everything can be ordered online and delivered straight to your door.