by Steven Doyle
Pappas Brothers is one of Dallas’ leading steakhouses, garnering many awards for their tremendous wine list, and of course steaks. We have an opportunity for you to try your hand at these marvelous steaks at home with what Pappas is calling a ‘Steakation’.
“We know from our own family experience that by sharing an unforgettable evening meal together whether relaxing by the pool or patio at home or in a fine dining atmosphere with Texas hospitality, great style and service can bring people closer together,” said Christina Pappas.
With that we share their steak adapted for the home chef. If you would rather stop in for the easier version prepared by Dallas Pappas chef James Johnson, check out their website for reservations.
Pappas Bros. Steakhouse Perfect Ribeye Recipe
Prime beef can be purchased from your local butcher; ask for a cut that is 1 to 1-1/2 inches thick, with predominant marbling. Angus or Choice ribeye steaks can be used if Prime is unavailable.
• 4 Prime ribeye steaks • Kosher salt to taste • Coarsely ground black pepper • Salted butter, softened1. Prepare the grill by preheating it to high. High heat is important for searing and browning the meat; this will contribute to the flavor of the finished steak.
2. While the grill is heating up, pull the meat from the refrigerator to remove some of the chill.
3. Just before grilling, season the steaks generously with salt and pepper. Do not pound or press the steaks before or during cooking; this will cause toughness and reduce juiciness.
4. Place the steaks on the grill, keeping lid open throughout the grilling process. Gently flip the steaks every 2 to 3 minutes, to achieve an even sear on both sides. Pappas Bros. Steakhouse chefs suggest grilling to medium rare; this will take about 8 to 10 minutes total, depending on the heat and thickness of the steak.
5. Once the steaks have reached the desired doneness, remove from grill and let rest for 5 minutes; this will allow the meat to relax and retain its juices.
6. Finish by lightly brushing the top of each steak with butter. Serves 4 to 6, depending on size of steaks and guests’ appetites.
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That exactly the way I do it, too. Forget about turning a steak just once. The above method turns out a much better steak with a great “crust”. Same goes for thick burgers, too.