Steaking a Claim
Chef Kyle Andreasen • Carne Italian Chophouse
Pro Tips
Simplest recipes can be hardest to master. Steak is a prime example, requiring a
perfect crusty sear and pink centre, and there’s nowhere to hide when garnishing
simply, as the chefs at Carne Italian Chophouse do, with a drizzle of rosemary-
infused finishing oil and sprinkle of salt. Top notch cuts set this meat-centric
kitchen apart, so to truly mimic the flavour at home, start with Quebec veal chops
and high quality beef. While chef Kyle cooks steaks and chops sous vide, home
cooks can achieve similar results by grilling and finishing in the oven.
Veal Chop
At Carne, this tender cut is
served with a rich mushroom
sauce.
INGREDIENTS
14 oz veal chop
olive oil
salt
black pepper
METHOD
1. Season veal chop with
salt and pepper and rub
with olive oil to prevent meat
from sticking to grill.
2. Grill over high heat to sear
steak and create charred grill
marks.
3. Transfer to a 400˚F oven or
barbeque and cook, turning
every 4-5 min, until internal
temperature is about 110˚F.
4. Let rest 10 minutes before
cutting to bring internal
temperature up to 120˚F-125˚F
and to let juices reabsorb.
5. Plate and garnish with a
pinch of salt and pepper, a
drizzle of oil, and a sprig of
rosemary.
Yield 1 veal chop
ciao! / june/july / two thousand seventeen
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