Steaking a Claim
Chef Kyle Andreasen • Carne Italian Chophouse
Pro Tips Simplest recipes can be hardest to master . Steak is a prime example , requiring a perfect crusty sear and pink centre , and there ’ s nowhere to hide when garnishing simply , as the chefs at Carne Italian Chophouse do , with a drizzle of rosemaryinfused finishing oil and sprinkle of salt . Top notch cuts set this meat-centric kitchen apart , so to truly mimic the flavour at home , start with Quebec veal chops and high quality beef . While chef Kyle cooks steaks and chops sous vide , home cooks can achieve similar results by grilling and finishing in the oven .
Veal Chop
At Carne , this tender cut is served with a rich mushroom sauce .
INGREDIENTS 14 oz veal chop olive oil salt black pepper
METHOD 1 . Season veal chop with salt and pepper and rub with olive oil to prevent meat from sticking to grill . 2 . Grill over high heat to sear steak and create charred grill marks . 3 . Transfer to a 400˚F oven or barbeque and cook , turning every 4-5 min , until internal temperature is about 110˚F . 4 . Let rest 10 minutes before cutting to bring internal temperature up to 120˚F-125˚F and to let juices reabsorb . 5 . Plate and garnish with a pinch of salt and pepper , a drizzle of oil , and a sprig of rosemary .
Yield 1 veal chop
ciao ! / june / july / two thousand seventeen 25