Ep 6. Steakhouse Specials Off the Grill

In season 7, episode 6 of Cook's Country from America's Test Kitchen, the focus is on Steakhouse Specials Off the Grill. The episode starts with host Christopher Kimball visiting Pacific Prime in Nebraska to learn about their famous flame-kissed steaks and how they achieve the perfect char. Kimball then heads back to the Cook's Country kitchen to share his newfound knowledge with the rest of the team.

The first recipe tackled is a classic: filet mignon. The key to a perfect filet, as the Cook's Country team discovers, is to keep things simple. A sprinkle of salt and pepper, a few minutes on the grill, and a dollop of garlic butter is all you need to create a mouthwatering filet mignon.

Next up is a ribeye, which the team decides to marinate in a blend of Worcestershire sauce, garlic, and herbs for extra flavor. They also experiment with different cooking methods, including searing the steak first and then finishing it in the oven, to see which yields the best result.

But the Cook's Country team doesn't stop at just two types of steak. They also tackle a lesser-known cut: hanger steak. Traditionally used in French cuisine, hanger steak is a relatively affordable cut of meat that packs in a lot of flavor. The team marinates the hanger steak in red wine vinegar, garlic, and mustard before grilling it to perfection.

To round out the episode, the Cook's Country team takes a break from actual steak to focus on a classic steakhouse side: creamed spinach. They experiment with different kinds of greens and cheeses to create a modern twist on the traditional dish.

Throughout the episode, the Cook's Country team shares useful tips and techniques for grilling steak to perfection, including how to tell when a steak is done without cutting into it and how to achieve consistent grill marks.

Overall, Steakhouse Specials Off the Grill is a must-watch for any steak lover, whether you're a seasoned grill master or a beginner looking to up your steak game.