Secret to love: Carvers’ chef shows you tricks to a great New York strip steak



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Secret to love: Carvers’ chef shows you tricks to a great New York strip steak

William Pence, executive chef at Carvers Steaks & Chops house:

Get the temperature right

Carvers cooks its medium rare inch thick New York strip steaks 4 minutes on each side in its commercial top broiler. Pence said home cooks can achieve great results use a outdoor grill set to 400 or 500 degrees or oven on the broiler setting. Steaks should not be pressed and only flipped once. If using the oven, Pence recommended pan searing the steak first for two minutes on each sides first.

Well seasoned

Pence said people often under season beef. He suggested using pepper and Lawry’s or a similar seasoning salt. Let the steak sit at room temperature for about 10 minutes before cooking.

Give it a rest

For the best results, let your steak rest five minutes before cutting into it.

In many American minds, love can be found in a thick and juicy steak.

Sadly, far too many fall short in the quest for the perfect steak.

William Pence, executive chef of Carvers Steaks & Chops in Washington Twp., said home cooks often overcook the most delicious cuts of beef, mistaking fluid tinted pinkish red by muscle pigment for blood.

“There is no blood in steak at all,” he explained. “You are really just cooking the juices and flavor out of the steak.”

Pence worked his way up at Carvers, starting 12 years ago in its pantry.

He’s been head chef five years at the independent restaurant owned by Ed and Blanca Fauble of Michigan.

Click here for our Valentine’s Day Guide.

Carvers will offer several Valentine’s Day specials. Among them is two eight ounce broiled filets, a 3/4 pound lobster tail, creme brulee and champagne for $160. Other meal deals range from $115 specials for two to a $39 specials for one. Call the number below for additional details.

Single roses will be sold for $5 each. Vases of a dozen roses will be sold for $50. Two dozen roses in a vase will cost $70.

New York strip is one of the most popular cuts of beef at Carvers.

Originally from West Carollton, Pence said medium-rare is the ideal temperature for steak. The United State Department of Agricuture recommends steak be cooked to 145 degrees Fahrenheit when measured with a food thermometer in the thickest part of the meat.

Most chefs aim for medium-rare, internal temperature of 130 degrees to 135 degrees.

Pence acknowledged that many, including his own mother, can’t get beyond appearance.

“Close your eyes and take a bite and try it,” he said. “People eat with their eyes first.”

Pence encourages meat-lovers to dive in and give medium rare a shot.

He said you will taste the difference.

“My mother won’t eat anything that isn’t well done,” Pence said. “Growing up, I didn’t know what a good steak tasted like.”

What do you think? How do you like your steak?

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Carvers Steaks & Chops

New York Strip $23 and $26

1535 Miamisburg Centerville Road, Dayton, OH, 45401

(937) 433-7099

Monday through Thursday — 5 p.m. to 10 p.m.

Friday and Saturday — 5 p.m. to 10:30 p.m. with live lounge entertainment 8 p.m. to midnight.

Sunday —4 p.m. to 9 p.m.

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