Behind the Counter with Chef Jakob Esko of Old Hickory Steakhouse
If you follow us on Instagram (@NycciNellis) and you should, you would see that we recently had an amazing brunch at the recently renovated Old Hickory Steakhouse in the Gaylord National Resort. It got us to thinking , how could we create the best steakhouse experience at home? So we went to the best source, Chef Jakob Esko joined Gaylord National Resort in 2022. Chef Esko was raised in Northern Sweden near the Arctic Circle and hunting was an important means of survival for his family. Both moose and reindeer were hunted and cured by the family and were often on the menu at home. Drawing from his Scandinavian roots, international experience, and over 30 years in the culinary industry, Chef Esko has been tasked with the reopening of Old Hickory Steakhouse after its renovation. You can taste his culinary influence in many of the dishes in Old Hickory. He even uses his grandmother’s home recipe for packages that are featured on the restaurant’s brunch and breakfast menus. (Again, that brunch!)
Chef Esko has held positions at numerous Michelin-star restaurants worldwide such as The Square in London and the legendary Ulriksdals Wärdshus in Stockholm before moving to the United States in 2012.
Now, many people love a good steak, but not everyone has the time to go out to dinner as often as they would like. Next time you are yearning for a steak, follow these tips and tricks of the trade that Chef Esko uses Old Hickory Steakhouse:
What are the best cuts of meat to select?
The choice ultimately depends on individual taste; however, I recommend a good quality ribeye. Prime or Wagyu. These cuts are some of the most popular at the restaurant.
If you are on a budget, what meats would you recommend?
Pork is a great alternative if you are on a budget. My recommendation is a pork shoulder; it’s a great cut of meat. Generally, meat of the bone - such as ribs- make for a great grilling meal. The bone helps also to keep some moisture in the meat so it does not dry out.
How do you prepare the meat?
For the best-tasting steak, do not cook it directly from the fridge. Ideally, the meat should temper in room temperature for at least 30 minutes prior to cooking. This will create a much juicier steak – no matter how you like it cooked. Marinating the steak or using a high-quality dry rub prior to tempering the steak can also help keep the steak juicy and flavorful when cooking. Remember to leave the salt until the end. Only add the salt directly before cooking.
What is the best way to cook it? For how long? How do we know the meat is cooked?
To have that great steakhouse crust, you must sear the steak first. Use the highest possible heat to start cooking the steak. Sear on both sides and avoid pushing or pressing down on the steak – you need to lock the juice inside of the steak first. Once you have achieved a good sear, reduce the temperature of the heat. If you are grilling outdoors, you can move the steak to a higher rack away from direct heat.
I always tell people to invest in a good quality digital pocket thermometer. This is the way to ensure that you are cooking your steak to the ideal doneness. Do not cut into it to check! That is how you lose all the juice and flavor from a steak. Last, but not least – patience is key for a great streak. Do not slice the steak once you are done cooking it. You want to let the steak rest to redistribute the juice before you slice it. A good rule of thumb is to wait 5 minutes for every inch of thickness of the steak.
Any other tips and tricks?
I love to use a dry rub on my steaks with a complex flavor. I normally use a touch of brown sugar in the spice mix and lastly, add some smoked sea salt. We have a special Old Hickory smoked sea salt which I use on my steaks at home. It makes the steaks taste much better.
Chef Esko has held positions at numerous Michelin-star restaurants worldwide such as The Square in London and the legendary Ulriksdals Wärdshus in Stockholm before moving to the United States in 2012.
Now, many people love a good steak, but not everyone has the time to go out to dinner as often as they would like. Next time you are yearning for a steak, follow these tips and tricks of the trade that Chef Esko uses Old Hickory Steakhouse:
What are the best cuts of meat to select?
The choice ultimately depends on individual taste; however, I recommend a good quality ribeye. Prime or Wagyu. These cuts are some of the most popular at the restaurant.
If you are on a budget, what meats would you recommend?
Pork is a great alternative if you are on a budget. My recommendation is a pork shoulder; it’s a great cut of meat. Generally, meat of the bone - such as ribs- make for a great grilling meal. The bone helps also to keep some moisture in the meat so it does not dry out.
How do you prepare the meat?
For the best-tasting steak, do not cook it directly from the fridge. Ideally, the meat should temper in room temperature for at least 30 minutes prior to cooking. This will create a much juicier steak – no matter how you like it cooked. Marinating the steak or using a high-quality dry rub prior to tempering the steak can also help keep the steak juicy and flavorful when cooking. Remember to leave the salt until the end. Only add the salt directly before cooking.
What is the best way to cook it? For how long? How do we know the meat is cooked?
To have that great steakhouse crust, you must sear the steak first. Use the highest possible heat to start cooking the steak. Sear on both sides and avoid pushing or pressing down on the steak – you need to lock the juice inside of the steak first. Once you have achieved a good sear, reduce the temperature of the heat. If you are grilling outdoors, you can move the steak to a higher rack away from direct heat.
I always tell people to invest in a good quality digital pocket thermometer. This is the way to ensure that you are cooking your steak to the ideal doneness. Do not cut into it to check! That is how you lose all the juice and flavor from a steak. Last, but not least – patience is key for a great streak. Do not slice the steak once you are done cooking it. You want to let the steak rest to redistribute the juice before you slice it. A good rule of thumb is to wait 5 minutes for every inch of thickness of the steak.
Any other tips and tricks?
I love to use a dry rub on my steaks with a complex flavor. I normally use a touch of brown sugar in the spice mix and lastly, add some smoked sea salt. We have a special Old Hickory smoked sea salt which I use on my steaks at home. It makes the steaks taste much better.
