José Andrés Has a Better Way for You to Grill Steak

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José Andrés Has a Better Way for You to Grill Steak
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The grilling-obsessed chef offers tips that will “change the whole game of steak.”

The centerpiece of the restaurant is the “fire stage:” a massive display of meat and two grills, one for smaller cuts and the other for large-format beauties like colossal. Beyond those two grills, there are two Josper combination oven-grills from Spain that can heat up to 800°F.

The chef also has a Grillworks grill from Michigan. Then there’s a Wood Stone oven. “People use it for pizzas,” Andrés says. “I use it for baby pigs and baby lamb.” He understands that you might have doubts about this process, which has been used by Spanish chefs for generations. “There’s nothing worse than meat that’s cold on the inside,” Andrés says. “Tempering works unbelievably well for the people like me who like our meat rare or, at most, at the edge of medium-rare.”Yes, it might take 45 minutes to temper a thick steak in a 250°F oven, Thomas says, but just factor that into your prep time, and do it while you’re simultaneously seasoning vegetables or making side dishes.

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