Las Vegas Weekly

August 6, 2010 · 10:19 AM

Strip House’s John Schenk shares his grilling secrets for summer

By Robin Leach

Strip House executive chef John Schenk

Photo: Courtesy

By John Schenk, guest columnist

At Strip House in Planet Hollywood, we use prime cuts of meat and a fiery broiler to deliver our signature char, but with these easy steps, it’s possible to get that juicy Strip House flavor and seasoning on your outdoor grill.

For grilling, here are 8 Basic Steps to Meat Nirvana (or Valhalla, for those Vikings reading this):

1. Choose Your Weapon

You need the perfect cut of beef for grill day. Rib eyes and strip steaks are classic favorites, but not light on your wallet. For a cheaper -- but still flavorful -- cut, try a flat iron or sirloin. The sirloin also comes as a large piece, which slices up just right for family and friends.

2. Make It Marbled

The best steaks for home grilling are marbled, which enhances the flavor while basting the meat to ensure a juicy steak.

3: Oil It

Use a canola and olive-blended oil to coat the steak before seasoning it. The oil will allow the surface temperature to sear quickly, ensuring a juicier final product, as well as greatly aiding the charring. Save your expensive olive oils for salads, where their subtle flavors will shine brightest.

4. Season Simply

A well-marbled steak needs only coarsely ground black pepper and kosher salt to bring flavor perfection. It really is a case of the sum being greater than the parts. Be sure to season a bit more than you might regularly season a sauteed steak because some of the steak’s seasoning will be lost in the grilling process.

5. Don’t Spare the BTUs

It is all about heat. High heat sears the cooking surface of the meat, ensuring a juicier steak and allowing the charring to happen, even for rare steak. Keep two sides of the grill hot, and move the steak to the second hot spot if the first grilling area is aggressively flaming. Dousing with water is a last resort; you want to keep the grill as hot as possible. But if it’s between the house going up and a well-charred steak, I’d give a nod to the house.

6. Don’t Flip Out

Flipping the steak too often can sabotage the charring of the meat and eliminate most of the seasoning on the steak. Don’t drag the steak over the grill when turning. Pick it up in one motion and place it back with the same motion.

Photo: Courtesy

Strip House executive chef John Schenk shares his grilling tips.

7. Rest and Relax

Once you have achieved the desired temperature, remove the steak from the heat and allow it to rest for at least 5 minutes before cutting it. The steak’s juices will redistribute throughout the meat, which will relax and become tender. Cutting too soon will allow the juices to spill out and overcook your meat.

8. Good News/Bad News

The Good News: After the steak has rested, return it to the grill for about 30 seconds on each side just before serving to get a surface sizzle going. A sprinkle of a gray sea salt on the steak allows for a gentle and focused re-seasoning of the steak.

The Bad News: From now on, people will make you do all the grilling!

You’ve been schooled. So get out there, buy a well-marbled steak, get a flame going and make me look good. I’d do it for you.

John Schenk brings a wealth of knowledge and a menu full of flavor as executive chef of Strip House. Recently praised with a glowing review in The New York Times, Strip House redefines the traditional steak house. Located in Planet Hollywood, the innovative menu is designed to excite all the senses with prime cuts of beef charred to perfection, signature side dishes, an extensive wine list and the famed 24-layer chocolate cake. For more information, or to make a reservation, call (702) 737-5200.

Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.

Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.

Follow Vegas DeLuxe on Twitter at Twitter.com/vegasdeluxe.

Follow VDLX Editor Don Chareunsy on Twitter at Twitter.com/VDLXEditorDon.

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