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RPM Italian executive chef shares steak secrets with Bill Rancic

Steak is one of the most popular home-cooked foods in America, but it can be difficult to cook just right. So we're going behind the scenes at Bill Rancic's restaurant, RPM Italian in Chicago to see how a professional chef grills a perfect steak.

Doug Psaltis, the executive chef at RPM Italian, shares some of his secrets for grilling meat.

Doug says the first secret to a delicious steak is the cut of meat you choose. One of Doug's favorites is the rib eye.

The most famous bone-in rib eye is known as Delmonico Cut. All natural, and no hormones. It is great with a marinate of olive oil. It gives it a little bit of flavor and stays nice and moist. Another great cut is the tenderloin. The filet mignon is the leanest cut.

When grilling your steak on a charcoal grill, reach over and put your hand over the girl. Count to one-two-three and if you have to move your hand because of the grill's heat that usually means you're at a good place.

A mistake that many people make when they cook at home is that they get that bull's eye where it's well done on the outside, like medium, and dead raw in the center.

Another great seasoning is to put Kosher salt and a crackled black pepper on your steak. This forms a delicious crust. Make sure to only salt one side at a time because the salt starts to release a lot of moisture from the steak and then you'll get that grayness when you go to cook it and it wont have a chance to caramelize. 

An important tip to know when grilling steak is to leave the grill open because we're all looking for that great steakhouse char. If you cover it, it's going steam. This allows the steak to get nice and caramelized on each side. For a rib eye, each side should be cooked for about 6 to 7 minutes on each side. Once the steaks are removed from the grill let them rest for 4-5 minutes. Then put them back on the grill from about ten to fifteen seconds to give it a perfect crust. 

After three minutes, move your rib eye to another hot spot and give it a quarter turn for that crisscross grill mark. The same can be done with the filet.

Bonus Tip:

What if someone is on a budget and can't necessarily afford a high-end filet? Doug recommends chuck steak.

"I'd rather buy the best quality beef using a chuck steak than buying a poor quality rib eye," says Doug, "It's right down the line from the rib eye, so it's more toward the shoulder. You get a great cross-cut with the bone inside."

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