Ethan Torgersen

IN THE KITCHEN WITH ETHAN TORGERSEN

2019 US Wellness Meats Featured Chef Q&A

Tell us about yourself:

My name is Ethan. I enjoy being outdoors and I love to grill. I follow a lower carb diet because I suffer from IBS and other stomach issues.

How did you get involved in cooking?

I have always loved to cook, however it wasn’t until I moved out of the house and had to start cooking for myself that I decided to cook more often and try out different recipes.

Describe your cooking style:

I am a new cook and self-taught. Growing up my family cooked a lot outdoors. We used our cast iron skillet, Dutch oven and the grill for almost everything. This style of cooking has rubbed off on me but I add a special touch to it, by using a sous vide and smoker.

How did you learn about grass-fed meats?

I eat a lot of meat and the community I socialize with on Instagram always pointed out the importance of eating grass fed beef. Not only is it healthier but it is raised more ethically.

What is your favorite recipe featuring grass-fed meat?

That would probably be the Tri-Tip Fajita Skillet!

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Give me my salt, pepper, garlic, onion and rosemary. I would say I don’t need any kitchen tools but wood to cook with.

Best cooking secret/tip/piece of advice you’ve learned:

I am all about trying to get a good crust on my steaks. I learned that brining a steak overnight (using a drying rack) in the fridge not only helps the meat soak in the seasoning or salt, but it also gives it a better flavor. The salt will also soak the moisture from the outer layer and helps with the crust on your steak.