High Or Low Heat, Marinade Or Butter, Here's How Long Islanders Cook Perfect Steak

Very lean and medium-well-done or golden brown on the outside, with a juicy pink center, marinated in herbs or special sauces or naked, there are plenty of ways Long Islanders told Daily Voice how to cook a perfect steak.

Sayville resident Nick Lafroscia cooks steak, shown with kielbasa, on the grill with high heat.
Photo Credit: *Nick Lafroscia*

Donna Christopher

05/27/2019 9:30 a.m.

Nick Lafroscia of Sayville said he cooks his Porterhouse and shell steaks on "high heat."

Amy Friedman Walsh told us she puts olive oil, Montreal steak rub and Worcestershire then cooks steak in a cast iron pan.

Professional chef Diane Reeder who grew up in Levittown and went to the Culinary Institute of America said she likes a rib eye cut and says make sure you have kosher salt and black pepper and an abundance of "patience" when grilling it.

Here's Reeder's step by step instructions.

"Turn the grill on and take out your steaks. Let both get primed up for about 20 minutes. Be patient."

"Lightly oil your grill rack."

"Generously season your steaks."

"You should actually see the salt and pepper from three steps away," Reeder noted.

"Place the steaks on the hot grill for three minutes, turn but only if they release willingly. Depending on the meat temp when it hit the heat this time can vary by a minute or two."

Cook on the other side. Remove from the grill when the internal temp hits 135 Fahrenheit. Then, this is crucial, let them rest for eight to 10 minutes"

To serve, she added, "Go restaurant fancy and hit them with compound butter if you like."

Elise Decker told Daily Voice she cooks London Broil on the top rack of her oven with a foil pan underneath the meat.

"Season with salt, pepper, granulated garlic and Italian seasoning if desired. The time depends on size and doneness preference," Decker said.

Douglas Adam Ginnegar also uses butter in his prep plan.

"Best steak houses cook steak with Breakstone's lightly salted butter. Personally, I do this. Baste with butter throughout the grilling for three minutes then flip, baste, three minutes, flip, baste, three minutes then check to see if (the steak is) nice and rare not mooing, just juicy and rare."

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