Celebrity chef Kevin Des Chenes has brought his more than 20 years of culinary experience everywhere from the Food Network to the Greenwich Wine + Food Festival. His new book, Beyond My Chef Coat: Cuisine & Cocktails with Chef Kev D, has a diverse mix of flavorful dishes, from seafood to soup, with a hearty portion of mouth-watering steak recipes. Here, he offers his expert advice on ensuring a juicy, perfectly-charred one, and one of his go-to red meat recipes.

Kevin Des ChenesGet Professional Help
“Always talk to your butcher and have them portion your steaks to your specifications so you can be sure to get the perfect cut,” says Des Chenes, who is also culinary director and brand ambassador at online butchery and seafood market, Main Entrée. Want a lean piece of meat? A fast-cooking one? Need a recipe using ingredients you happen to have already? A good butcher can help.

When In Doubt, Go With The Rib Eye
Des Chenes says rib eye is the one steak everyone should know how to cook. “The bone-in rib eye has the perfect balance of marbling that makes it eat like a dream and cooking it on the bone gives it another level of flavor.”

Don’t Be Stingy With Seasoning
Instead, be aggressive with spices, says Des Chenes. “Between the seasoning that falls through the grill and that which burns off, you will want more than you think.”

Take A Hands Off Approach
Once you’ve seasoned well, don’t mess with the meat. “Do not flip, turn and poke the steak too much; it will compromise the integrity of the meat,” says Des Chenes. “You want to allow for properly caramelized grill marks. Flip the steak only once and turn once on each side.”

Give Your Steak A Break
Once your steak has finished cooking, take it off the heat and walk away, says Des Chenes: “It is very important to let your steak rest for two to three minutes after grilling; this will ensure the flavorful juices will stay locked in.”

Steak
Grilled Rib Eye with a Pinot Noir Pomegranate Reduction
Serves: 2

1 bone-in rib eye
1 cup pinot noir
1 chopped shallot
¼ cup pomegranate juice
½ cup beef stock
Pinch, fresh chopped sage
1 tablespoon butter
Salt and pepper to taste

For the Rib Eye:
1. Generously season both sides of rib eye with salt and pepper.
2. Sear on hot grill or grill pan turning once on each side to desired wellness.

For the Reduction:
1. In a medium-high pan, add butter until melted.
2. Add chopped shallots and sauté until cooked through.
3. Deglaze the pan with pinot noir.
4. Add beef stock, sage, salt and pepper.
5. Let simmer for 7 to 10 minutes. Then, add  butter to make the sauce.
6. Spoon over rib eye. Pair with remaining wine.

Photos by: Josiah Lewis