Fall River’s Emeril Lagasse Has a Tip for Cooking Steak Like a Pro

We've sprung forward and are now in full anticipation of grilling season. Spring is so close we can reach out and touch it. Bring on the cornhole, tiki torches and backyard barbecues.

For some crazy reason, normal people close their gas and charcoal grills during winter. but I'm one of those guys who shovels a path in the snow on the deck to maintain access to the grill all year round.

Who said you shouldn't enjoy a good grilled steak, chops or chicken in January?

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For every family that cooks out, there is a grilling guru. It's probably the male figurehead. He's the guy with the hardware (cooking utensils, spices, recipes, etc).

For all of you wannabe grilling gurus looking to impress this cookout season, I've got some insider information that can help lift your spatula to the next level.

Fall River's legendary chef Emeril Lagasse spilled the beans on how to grill the best, juiciest steak that will have your guests begging for more.

Emeril's website has great tips and recipes, such as marinated and grilled London broil with Emeril's homemade steak sauce.

BAM!

For those who prefer to pan cook their steak, Emeril has you covered, too.

Chowhound.com says, "Lagasse's secret to a perfectly pan-seared steak is placing the fattier side on the pan first. Fat is thick, taking longer to heat through than the lean meat."

Who knew?

Chowhound.com shares some of Emeril's other secrets to preparing top-notch steak without using the grill.

Whether you cook inside or out, Emeril has got you covered; and just think, it's only March, so you've got plenty of time to practice.