A Walkthrough with Chef Dan
You've ordered your Gibsons GGA steak and it's been delivered...now what? Chef Dan Huebschmann shares his tips & tricks for grilling the perfect steak.
Prep & Cook
1.) Select a great cut of meat. Gibsons offers a variety of pre-packaged steaks, ready to cook at home.
2.) Take the steak out of the fridge. About 20 minutes before grilling take the steak out of the fridge in order to bring it to room temperature. This encourages even, balanced internal temperature.
3.) Preheat the grill for 10-15 minutes. Before you start cooking be sure to use a clean grill and get it nice and hot. Approximately 500 degrees.
4.) Season the steak. Cover the meat liberally on both sides with Gibsons Signature Seasoning Salt. (Approximately 1 teaspoon per side for larger cuts)
5.) Develop a seared crust. Before flipping the steak be sure to develop a seared crust. The meat will stick to the grate if you try to lift it before it is ready. This should take approximately 2-4 minutes. Once the desired amount of char or caramelization is reached, move the steak off of direct heat. Cover the grill and continue cooking until desired temperature is reached.
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TEMPERATURE GUIDE
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Rare 110°
Medium Rare 115° - 120°
Medium 125° - 130°
Medium + 135° - 150°
Medium Well 150° - 155°
Well Done 160° - 165°
Don't have a Grill?
Firing up the grill isn't the only option. Chef Dan can walk you through stove cooking an amazing Gibsons Steak.
TUTORIAL BY
DAN HUEBSCHMANN
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Corporate Executive Chef, Gibsons Restaurant Group
Born in Germany and raised in Miami, Florida, Daniel Huebschmann has called Chicago home since 1995, when he began his career cooking and creating in professional kitchens. He spent twenty years honing his culinary knowledge, technique and experience in fine dining and management before joining Gibsons Restaurant Group as Regional Chef in 2016. After overseeing the kitchens at the legendary flagship locations of Gibsons Bar & Steakhouse and Hugo’s Frog Bar & Fish House, where he also served as Executive Chef from 2008 to 2013, Huebschmann was promoted to Corporate Executive Chef in 2017 and achieved Managing Partner in 2019. He continues to lead the culinary team with an enthusiastic commitment to excellence in quality, consistency and service.
Prior to joining Gibsons Restaurant Group, Huebschmann was the Corporate Executive Chef for The House of Blues, Executive Chef at The Club House in Oak Brook, Illinois, and General Manager and Executive Chef with Restaurants America, whose portfolio includes Bar Louie and Townhouse. Huebschmann is a 1998 graduate of The Cooking and Hospitality Institute of Chicago.
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