How Celebrity Chefs Order Their Steaks: Insights from the Pros
At the New York City Food and Wine Festival, Tasting Table caught up with some of the most renowned chefs in the culinary world.
In addition to discussing cooking techniques and favorite ingredients, the conversation turned to steak—how they order it and what makes the perfect preparation.
From rare to medium well, these culinary masters revealed their steak preferences, showcasing a mix of expertise and personal taste.
Marc Murphy: Rare and Classic
Marc Murphy, a Chopped judge and restaurateur, revealed his love for a rare New York strip steak when dining out.
He enhances the flavor with a green peppercorn sauce, a classic choice he favors for its tangy heat. Murphy also enjoys braising tougher cuts, drawing on his French culinary roots.
Andrew Zimmern: Black and Blue
Andrew Zimmern, the award-winning chef and TV personality, shared his preference for black and blue steak. Seared on the outside and raw inside, Zimmern’s steak is served at room temperature.
He goes as far as ordering it early at restaurants to let it cool, declaring, “Steak tastes better at room temperature.”
Geoffrey Zakarian: Medium Rare and Salty
Geoffrey Zakarian, another Iron Chef and Chopped judge, raved about the medium rare côte de boeuf at Minetta Tavern in New York. “Salted like crazy,” he says, explaining that the tender, dry-aged prime rib needs no other accompaniments.
Michael Symon: Mid Rare with a Crunch
Michael Symon, a fan of ribeye, prefers it mid rare. He highlights the importance of marbling and adds sea salt and extra virgin olive oil to let the meat’s natural flavors shine.
Katie Lee and Alex Guarnaschelli: Medium Steak Fans
Katie Lee likes her ribeye cooked medium, balancing tenderness with firmness. Alex Guarnaschelli opts for medium to medium rare, favoring steaks cooked with a hard sear in a cast-iron skillet to achieve perfect caramelization.
Kardea Brown: Medium Well with a Twist
Kardea Brown stands out with her medium well preference. She uses a reverse sear technique, finishing with a porcini crust for an extra depth of flavor, ensuring the steak is both firm and flavorful.
Rocco DiSpirito: Pittsburgh Rare
Rocco DiSpirito prefers Pittsburgh rare, which chars the outside while keeping the inside raw. He insists a good crust is essential, calling it “the perfect medium rare.”
Marcus Samuelsson: Medium Rare and Aged
Marcus Samuelsson enjoys aged ribeye cooked medium rare to medium. He praises its fat content, saying, “It’s all about letting the fat cook down for flavor.”
Jet Tila: Medium Rare and Searing
Jet Tila, a steak traditionalist, prefers ribeye medium rare with a hard sear. He avoids sous vide entirely, favoring a crunchy crust and straightforward seasoning for the best results.
Gabriele Bertaccini: Rare and Traditional
Gabriele Bertaccini likes his steak rare, typically porterhouse or bistecca fiorentina. “I want it to moo still,” he jokes, favoring unseasoned, fire-roasted cuts that highlight the natural quality of the meat.
These insights from culinary giants show that even the pros enjoy steak in many forms. From black and blue to medium well, each chef’s preference reflects their unique culinary journey and personal taste.
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