We at UP are rounding up some of Charlotte’s best to give their best take on everything from charcuterie to sustainability in the kitchen, from devilishly good deviled eggs to crispy chicken wings. This time, they’re taking a break from the kitchen to chime in on the subject of steak. Editor’s note: Responses have been edited for clarity and brevity.

Father’s Day is Sunday, so consider these pro tips when shopping for Dad — especially if your gift involves preparing him a juicy steak with perfect grill marks. We’ve selected two chefs for their takes on the matter: an executive chef at one of the city’s premier steak houses and an executive chef whose career has transitioned into full-time cattle ranching and taking care of his child. Both have practical advice and specialized technique to guide us through the summer grilling season. 

• Heather King, executive chef of Steak 48 – Charlotte
• Matthew Krenz, former executive chef and culinary director of The Asbury, currently a cattle rancher for Krenz Ranch and stay-at-home parent

In Chef’s Takes, we ask, they answer, and you benefit from their expertise. Here’s what King and Krenz have to say about steak.

So many of us are on a quest to get those just-right grill marks or the perfect sear. What are your tips to accomplish this? 

Heather King: The number one rule is to simply let the steak cook. Everyone wants to touch and turn repeatedly once the meat is placed on the grill. Depending on your steak’s temperature and thickness, place it on a 450 to 500-degree grill (most backyard home grills). Allow it to cook for two to three minutes per side. If you want nice grill marks, I recommend quarter turns.

Matthew Krenz: Imagine your grill slats as a clock; if they are going from 12 to six, then you want to point a tip of your steak at eight o clock. After a few minutes, move the point of that tip to four o clock (and at a higher temperature). Once you have good marks, flip the steak, and repeat that whole process on the other side. 

What is your preferred cooking method when it comes to preparing a tender, juicy steak? 

Heather King: I love to grill out on a natural charcoal ceramic grill.

Matthew Krenz: I personally prefer a smoking hot, well-seasoned cast iron skillet. Be prepared to turn off any and all smoke detectors and let your security system know they don’t need to contact the fire department.

Which cut makes for the best steak, and where do you source your meat? 

Heather King: Prime, bone-in ribeye is my go-to. If you’re looking for a local butcher, Reid’s Fine Foods has a wide, quality selection of meat. At Steak 48, much of our beef comes from Midwestern farms in Michigan and Wisconsin — along with premium Japanese A5 Wagyu and some world-class Australian Wagyu.

Matthew Krenz: My absolute favorite cut of steak is a bone-in, dry-aged ribeye. I’m lucky enough to have a family that raises beef cattle, so whenever I eat steak, it is usually from Krenz Ranch.

Tell us about your specialized approach when it comes to steak. 

Heather King: We hand cut all of our prime steaks in house daily at Steak 48 with the help of two awesome butchers, Bobbie and Jesus.

Matthew Krenz: I typically finish my steak with butter, garlic, shallots and fresh herbs, basting until time for it to rest.

It’s herb season. Do you like to prepare herb butters or any other accompaniments for steak? 

Heather King: Basic salt and pepper is all a home cook really needs to season a good cut of meat. You can also sauté some smashed whole garlic in butter; turn off the heat; and add fresh thyme, salt, and pepper. Try drizzling that over a perfectly cooked medium rare prime ribeye.

Matthew Krenz: I love to sauté in butter some fresh thyme, fresh parsley, shallots, and garlic. Make sure your butter is room temperature, brunoise (finely dice into small cubes) your aromatics, and then fold all of it together. I like the flavor of the steak to be the star of the show, so I try to enhance but not mask the meat. You can get creative though with so many fun ingredients: charred green onions, smoked sun dried tomatoes, truffles, wines, and even citrus zest. Explore and enjoy.

Father’s Day is quickly approaching. Any recommendations for grilling gifts? 

Heather King: Kamado Joe ceramic are the best grills and smokers ever.

Matthew Krenz: My dad got me the Meater Plus temperature probe. I love this when I am smoking meats, but it has also been wonderful for meal prepping different types of proteins. The app gives you baseline numbers that are super helpful for smoking, grilling, and roasting.

Anything else for us to chew on? 

Matthew Krenz: Prices are sky-high right now; most farmers are doing everything in their power to keep products reasonably priced in this market. Try to be kind to them as they are the last people trying to “get rich quick”.

Want intel on a certain cooking technique or culinary topic? Let us know in the comments, and we’ll get the scoop from Charlotte’s food and beverage maestros.

Disclosure: The links above may be affiliate links, which means Unpretentious Palate earns a small commission on any sales of the items above. Since nearly everything is available on Amazon these days, this has no influence on which items we feature.

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