José Andrés' method for grilling rare steaks without losing their juices

José Andrés is practically the king of the grill. In addition to the two combined Josper ovens and grills at his Las Vegas restaurant, Bazaar Meat, according to Food & Wine, he has an enviable grill in his backyard. That collection of high-end grills gives you an idea of ​​his skill in preparing an exquisite steak.

The main tip is especially valuable for those who prefer their steak rare. A rare steak is usually quite juicy, but Andrés suggests a perfect sear to achieve the juiciest possible result.

The problem with cooking a steak is that the juices escape, leaving the meat dry. Andrés suggests taking the time and care to temper it before cooking. Letting the meat rest at room temperature is a good start, but there's a better way: temper it on the grill's vegetable rack, with the heat on, until it reaches about 40°C (105°F). It's a good idea to have a meat thermometer handy.

Once it has cooled to room temperature, the steak is grilled at maximum heat to finish cooking. This ensures that both the inside and outside are hot when served, and the juices are retained, without needing to remove it from the plate (according to Edible Communities).

Andrés also applies his own advice. At Bazaar Meat, each steak is first cooked on a grill a meter above the coals, and the indirect heat cooks it (according to Food & Wine). You may not have Andrés's high-tech grill-ovens, but you can certainly use his technique.

If you don't want to grill it, you can use the oven method, which takes a little longer. To do this, preheat the oven to a low temperature, place the steak inside, and check it periodically until it's almost raw. As soon as it's rare, remove it and place it on the hot grill. According to Food & Wine, a steak tempered in a 120°C (250°F) oven takes about 45 minutes to reach the desired doneness. In the meantime, you can prepare the side dishes, and the steak can rest between the oven and the grill without losing its juices.

Tempering is key, regardless of the cooking method (according to the Los Angeles Times). With Andrés's tips, it's possible to prepare a juicy, rare steak.