J. Lo’s personal chef gives us tips on how to make the perfect grilled steak

Jennifer Lopezpersonal chef, Kelvin Fernandezknows a thing or two about serving tasty dishes.

While the ‘Jenny From the Block’ singer, 53, is known for her healthy diet, Fernandez previously shared Us weekly that he pulls out all the stops for her children, 15-year-old twins Max and Emme, whom she shares with ex-husband Mark Antony. (Lopez has been married to am Affleck since July 2022.)

“I have the freedom to cook, so in the morning before breakfast I go crazy with the kids,” the chef told exclusively Us in 2020, noting that he whipped up “Captain Crunch-Crusted French Toast and Eggs Benedict”.

Lopez, for her part, “is such a hard worker,” Fernandez said Us at the time. “When she puts her mind to something, it’s incredible how much she can achieve. If she wants something healthy, she sticks to it.”

Now, just in time for summer, the culinary expert gives Us his tips—and exclusive recipe—for the perfect grilled steak (and a delicious-sounding side of parmesan mashed potatoes).

Before getting started, Fernandez recommends cleaning and seasoning your grill, as “excess oil causes flare-ups and taints the flavor of your steak,” he says. Us. It’s also imperative to temper the meat — it goes with a 1.5-lb. ribeye steak on the bone – meaning it stays at room temperature for “no more than an hour” before grilling.

In fact, “patience is a virtue” when it comes to grilling the ideal steak, notes Fernandez, explaining that once it gets on the grill, resist the urge to poke it or move it .

“Resting works wonders for a steak—no foil tent needed. Fibers relax. Juices disperse,” the cook shares. “Colors are recalibrated and flavors are preserved.”

Keep scrolling for Fernandez’s best steak grilling tips — and his recipe for Steak Au Poivre and Potatoes with Parmesan:

Tips for grilling the perfect steak

Temper the meat
Temper your meat before putting it on the grill. Don’t let it sit at room temperature for more than an hour before grilling. This will help with an even cooking time.

Season with authority
A little salt and pepper goes a long way. Don’t forget to season all sides of the meat, including the fatty side.

Leave the steak alone
Once the steak is on the grill, let it be. Do not pierce it, touch it or move it. The key is a nice crust.

Let the meat rest
Resting works wonders for a steak – no foil tent needed. Relax fibers. Juices spread. Colors are recalibrated and flavors are preserved. Remember: Patience is a virtue.

Steak Au Poivre

Ingredients

• 1.5 lbs Rib-Eye with Bone
• 1 Tablespoon Butter
• 1 teaspoon freshly ground tricolor peppercorns
• 2 oz Old Parr 12
• 2 oz whipped cream
• Kosher salt to taste

Instructions

1. Let the steak sit outside for 15 minutes before cooking.
2. Sprinkle the steak with salt on both sides.
3. In a hot pan, add 3 oz mixed oil.
4. Add grill or sear for 3-4 minutes on each side.
5. Remove steak and let rest.
6. In a small saucepan, add butter and peppercorns.
7. Boil for 2 minutes.
8. Add Old Parr.
9. Add whipped cream.
10. Let reduce for 1-2 minutes.
11. Pour over sliced ​​steak.

Potatoes With Parmesan Cheese

Ingredients

• 2 Tablespoons of unsalted butter
• 1 24 oz package baby Yukon potatoes cut in half
• ½ cup of freshly grated Parmesan cheese
• 1 ½ tsp freshly chopped garlic
• 1 teaspoon chopped fresh thyme and rosemary
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 425 degrees.
2. Put butter in a ½ sheet pan.
3. Toss in the oven while the butter melts, take potatoes and score in a cross hatch.
4. Season with salt and mix garlic parmesan and herbs into a paste.
5. Place the potatoes cut-side down in the mix and place them cut-side down on the pan of butter.
6. Cook for 20-25 minutes and let rest for 5 minutes before removing with a spatula.