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Laurent Tourondel's Perfect SteakPosted Mar 11th 2007 5:00PM by Sarah J. GimFiled under: Dinner, East Coast, Beef, Recipes, How To, America, Europe, FranceWe all have our opinions about what the "perfect" steak is. For me, the perfect steak is any cut (I'm not picky), cooked rare on a charcoal grill with nothing but salt and pepper to season. We all also have our own tips and tricks on how to make the perfect steak. Laurent Tourondel, executive chef and owner of BLT restaurant empire (that's BLT for "Bistro Laurent Tourondel," though "bacon, lettuce, and tomato" isn't so bad either). Tourondel comes from classic French restaurants such as the Michelin three-star Troisgros in Roanne, France, and Cello in New York, so he's kind of an expert. He calls his steak "The Supremely Cooked Steak," and I don't think I would doubt him. He takes 4-6 pounds of porterhouse or bone-in ribeye that is cut 1½ to 2" thick, seasons it with salt and pepper, and while I am all for a good go on the grill, Tourondel sears his steaks on both sides in a cast iron skillet, then finishes them in a preheated oven.
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