Ina Garten learned to grill steak from Mark Lobel, a New York butcher whose technique impressed her enough to label it "pure genius." A Taste of Home editor tested Lobel's method to see if the acclaim held up.
Lobel comes from a family with deep roots in Manhattan's butchering trade. His approach to grilling steak focuses on fundamentals. The method prioritizes selecting quality meat first, then handling it properly before it hits the heat. Garten's endorsement carries weight among home cooks who follow her accessible approach to entertaining.
The test revealed what makes Lobel's technique stand out. The steak develops a proper crust while staying tender inside, the result of precise temperature management and timing. Lobel's secrets involve minimal fussing with the meat once it starts cooking. He advocates for letting the steak rest before cutting, allowing juices to redistribute throughout the meat rather than pooling on the plate.
The grilling approach works because it respects the ingredient. Lobel refuses to mask beef with heavy sauces or complex seasonings. Salt and pepper applied before cooking create the flavor foundation. High heat and proper technique do the rest. The butcher's philosophy aligns with Garten's cooking philosophy: quality ingredients prepared simply often taste best.
For home cooks attempting this recipe, sourcing matters. Lobel recommends cuts with sufficient marbling, such as ribeye or New York strip. The fat content ensures flavor and juiciness even if timing isn't perfect. He suggests buying steaks at least one and a half inches thick, which allows for a browned exterior without overcooking the center.
The verdict: Garten's "pure genius" label proves accurate. The method produces restaurant-quality steaks at home without requiring special equipment beyond a standard grill. What separates Lobel's approach