You may recognize Lee Anne Wong from Bravo TV's Top Chef, where she went head-to-head with other chefs in a variety of culinary challenges. Executive Chef of Event Operations for The French Culinary Institute (FCI) in New York City, Lee Anne is thrilled to take on a new challenge with one of her favorite ingredients - developing delicious recipes for Uruguay Steaks. In addition to honing her skills as part of various challenges and in the FCI's International Culinary Theater, Lee Anne has worked in renowned New York restaurants Aquavit and 66. She knows a good steak when she sees one, and lucky for us she's happy to share some of her secrets.
If you could pick your last meal, what would it be?
That's easy. A rare bleeding rib-eye steak and a bottle of red wine, maybe a Chatauneuf de Pape. And perfectly crispy, salty frites. If it's my last meal then I shouldn't feel guilty about eating a pound of French fries.
How do you prepare beef on the grill when you're at home?
I tend to be a purist. Some really good sea salt and freshly cracked black pepper is all you need, especially if the meat is really great.
What do you like about meat from Uruguay?
The cattle are all grass fed. There are no antibiotics or hormones, therefore the meat tastes exactly as beef naturally should. There is a deeper, meatier flavor, and though it is slightly leaner, it is by far superior in taste and texture to most American bred cattle.
What are your favorite tips for the home BBQ enthusiast?
1. Salt and pepper! Also, marinades, dry rubs, and wood chips are great for adding flavor to your steaks.
2. Make sure your grill is hot when you first put your steaks on. It will help you to achieve that nice charred crust.
3. Don't be afraid to use a meat thermometer to achieve the desired doneness. Also, always allow your meat to rest for 5-10 minutes (depending on how big of a cut it is), this will help to keep your steaks juicy and flavorful.