Cooking a Great Steak


Cooking a great steak is almost a god given right as an American. Lots of different factors play into the final product being great, none are more important than choosing high quality beef. At Parish all of our beef is at least USDA Prime or Wagyu because it just tastes better. If y’all are like me, I grew up with Worcestershire or some variant of a marinade. While that taste will always have a special place in my heart, I’ve grown to appreciate the nuances of well aged beef. The flavor deserves to be highlighted, not covered up. Here are a few ways I do just that.

Salt & Pepper

1 cup Diamond Crystal Kosher Salt

3/4 cup Mixed Peppercorns


It’s extremely important to get fresh peppercorns, they will have much more flavor. I’ve supplied a link for pepper that’s locally available. Toast peppercorns in a dry skillet over medium-high heat for 3-5 minuets until fragrant, let cool. Grind cooled peppercorns in a coffee/spice grinder. Combine with salt, place into airtight container for up to 1 month.

Salsa Verde - The Best Sauce For a Piece of Grilled Meat, Ever.

3 cloves Garlic

1 tsp Crushed Red Pepper

1 Lemon Zested & Juiced

1 Anchovy Fillet (Optional but Delicious)

1 cup Italian Parsley Leaf

1 cup Mint Leaf

3/4 cup Olive Oil

Salt & Pepper to Taste


Hand chop all herbs with the pepper, garlic & anchovy until very fine. Combine herb mixture with lemon juice and whisk in the olive oil. Adjust flavor with salt and pepper. Alternatively you could add cilantro or fish sauce….I love both.



For more tips and how to prepare this recipe follow the link below