Palm Restaurant’s Larry Close on grilling the perfect steak
It’s Chef’s Week here at Celebrity Insider: our salute to some of the culinary kings and queens of the kitchen who have helped make Las Vegas a major dining destination with worldwide recognition. Each day this week we’ll have two or three star chefs of the Vegas Valley put down their pots and pans to pick up pen and paper to reflect on their profession and why it plays such an important role in our Vegas success story.
Today (Aug. 27), we meet a culinary superstar who isn’t in the kitchen yet plays just as an important role in the Vegas food success story. We welcome one of the most famous steakhouses in the country with Larry Close, general manager of the Palm Restaurant in the Forum Shops of Caesars Palace.
With Labor Day weekend just a week away, a lot of people will be out on the patio or in the backyard hoping to barbecue the perfect steak. Larry tells us how to do it right.
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Nothing signals summer like the wafting aroma of a freshly fired barbecue and the smoky haze from grilling tender meats, fresh lobster, corn on the cob or a medley of vegetables and potatoes. In order to ensure a successful Labor Day Weekend one must first master the art of grilling — the grill skill.
For those still brushing up on their barbecuing basics, I have compiled a list of my top tips to elevate amateur grillers to undisputed “Masters of the Grill,” solidifying their position as cookout connoisseurs.
• PICKING HIGH-QUALITY STEAK
First and foremost, choice of steak plays a vital role in the outcome of the cookout. Steak is always a personal preference but for those craving a prime piece of meat derived from the highest quality, I recommend selecting a ribeye or porterhouse.
Ribeyes are intricately marbled, boneless and highly regarded for their rich, bold flavor. Similarly, porterhouse chops are always a standout as the cuts seamlessly marry a flavorful slab of New York strip with the tender, boneless portion of a classic filet mignon.
Pro-tip: After selecting the choice of meat, be sure to let it rest an hour before cooking. Bring the meat to room temperate as it allows the juices to permeate ultimately creating the perfect, even sear.
• SEASON TO PERFECTION
My next tip is all about the seasoning. I like to make sure my steaks are properly seasoned to guarantee a bold flavor. I first begin with a drizzle of extra virgin olive oil gently coated on either side. Next, I create the crust of the steak using kosher salt.
Salt helps seal in the water creating a moist, succulent piece of meat. After creating the crust, I recommend placing peppercorns in a plastic bag, using a mallet to crush the peppercorn and sprinkling the fresh pepper evenly on all sides. To top it off, I lightly cover the raw meat with finely chopped garlic, paprika and Italian seasoning to induce the flavor to its fullest potential.
Pro-tip: If your hand can’t withstand more than three seconds above the grill, it’s ready!
• Grillin’ and Chillin’
The perfect steak for grilling is between 2 and 3 inches thick. This measurement produces a light crust on the outside and the perfect temperature on the inside for a tasty, tender chop. When grilling, the standard rule of thumb is that 125 degrees equals medium-rare and the higher the inside temperature, the more cooked the steak is.
During this process, the perfect summer accessory is a meat thermometer as guessing is never a good idea. I recommend Lavatools Javelin Pro Digital thermometer because it offers precise readings and is much more user-friendly than an analog thermometer.
Once cooked to desired temperature, give the steak a short rest after it’s pulled off the grill. Letting the meat rest for a quick five minutes will not only let the juices marinate but it will also let the spices relax into the meat maximizing its full flavor.
It is important not to cut into the steak too early as the meat will release all of the juices, savory flavor and your hard work.
For those wanting to beat the heat instead, leave it to the pros at The Palm Las Vegas this summer! The Palm is known for a robust roster of prime-aged, wet or dry-aged, USDA filet mignon, New York strip, bone-in ribeye and hefty porterhouse selects.
If you’d like to elevate your dining experience, you can also indulge in the Palm’s signature Surf and Turf, which couples our world-famous chops with half of a tender, succulent 3-, 4-, or 5-pound Nova Scotia lobster.
From our family at the Palm Las Vegas to yours, we wish you a safe summer and hope to see you soon!
