This Top Teen Chef Knows Steak
Claire O’Shoney is a sophomore working toward a degree in Food Science and
Technology at Texas A&M University, was the Top Teen Chef in the US 2021, and my Goddaughter. I interviewed her about her interests while she cooked me the perfect steak – and got insights on how to do such myself.
How did you first get interested in cooking / the culinary arts program at school?
I first became interested in cooking around the 4th grade. I had been given an
assignment at school that instructed me to either write a two-page paper on Italian food or cook an Italian dish for my family and make a small presentation about it. Being the kind of kid who would try to get out of writing papers, I jumped at the opportunity to take the “easy route” for an A. But what I quickly discovered (over the hour I spent layering noodles in my attempt at a classic lasagna) was the immediate happiness and excitement I got over cooking. The way that adding simple ingredients together could create something delicious. I was immediately hooked, watching every cooking video I could find and being glued to the Food Network. Four years and what seems like hundreds of episodes of “Chopped” later, I entered East View High School in Georgetown, Texas where I was introduced to Chef Emily Jimenez and her culinary program. It was there that Chef Jimenez changed my life by not only teaching me everything I know about cooking but showing me the world of competitive culinary arts.
How did COVID affect your interest?
When COVID shut down our school, I remember feeling very helpless. We were two weeks out from the state level competition (which is how we qualify for nationals) and had been notified that the competition would be canceled effectively ending my junior year competition season. This was a blessing in disguise though as when things returned to normal, the competition format changed from team competition to individual. This meant that now only I was going to be competing without the aid of any teammates. During my time in COVID, I was able to spend time focusing on more of my passion projects and expand my individual knowledge of culinary techniques.
Tell me about becoming Top Teen Chef and how it came about.
During my senior year, the competition style became individual. Meaning I was completely on my own without teammates like in years prior. To get to Nationals, you must qualify at both the regional and state level. Texas, being the largest state for competitive events, is split into five regions. Within the five regions, students from the schools within their region compete for one of the top five placement. Receiving a spot in the top five guarantees you a place at the state competition. At regionals, I walked away with the first-place spot.
Moving on to state, the competition is much more intense with many students being returning competitors. With COVID, many other competition organizations did not conduct their competitions which led many students to register to compete under FCCLA. Overall, I had been very prepared for this competition. This being my last year to compete I knew that I needed to place at least in the top three to get a chance to compete at nationals. I spent hours practicing the dish, destroying my parents’ kitchen in the process, just to ensure that I had a shot at nationals. I ended up walking away from state as the first-place competitor effectively making me the Top Teen Chef in Texas just a few months after my 18th birthday. For nationals, I knew that the
competition would be bigger than anything I had faced before. With the competition being recorded, I knew that the only way to win was to show the judges that not only did I know what I was doing, but that I loved it. I was so excited to have made it to Nationals that I didn’t care if I didn’t win the entire competition. I just wanted to do well and be happy that my hard work to get there had paid off. In July, the results were finally in. I had won the entire competition making me the Top Teen Chef in the US, the first solo female to win this competition, and the first individual competitor to win at the national level for Texas.
What type of press / reactions did you receive when you became Top Teen Chef?
When it was announced that I had won the competition, my entire life went very public. I went from being an average high schooler to being “The top teen chef in the nation” who was being featured on multiple local news broadcasts, interviewing for newspaper articles, and even a guest on a Disney podcast in as little as a few weeks. The press was so exciting, I was being recognized in restaurants, and grocery stores, and flooded with kind messages on social media. Even today I have had professors at my college ask for photos, and use me and my story as examples in class. A favorite former professor would even refer to me only as “Miss Chef” in class. I am so grateful for the opportunities and experiences I have gained through this organization.
Yeah, yeah. That’s all nice but let’s get to steak! What do I look for in a steak?
When I’m looking to buy a steak, my first thought always goes to the marbling. Marbling in a steak is all of those little white lines of fat that gives the meat all of its fatty flavor and tenderness. Personally, I look for a steak with as much marbling as possible. I typically reach for a Prime New York Strip because the fattiness is well balanced throughout the steak. At the end of the day however, any steak (if cooked right) can end up delicious regardless of the price.
Why should I cook my steak a pan and not on the grill?
Don’t get me wrong, I love a nice grilled steak because the smokiness from the grill is nearly unbeatable. But even still I am a strong believer that the best steaks are ones done in a cast iron or nonstick on the stovetop. You have to think of your steak like a sponge. As you cook your steak, all of those amazing juices that make your steak so delicious are being released and drawn back in as the steak cooks. When you cook your steak on a stovetop pan, you don’t lose a single drop like you would if done on a grill. That’s why it’s always recommended to let your steak “rest” for a few minutes before cutting and serving to stop that pool of red juices from falling out of your meat.
Walk me through the process including temps and ingredients.
When I’m looking to have a really nice steak or happen to be cooking for family and friends I always reach for the New York Strip. I start by patting the meat dry with a paper towel and liberally season with coarse salt, fresh cracked black pepper (fresh cracked is worth it), garlic powder, and a touch of smoked paprika. I’ve found that the smoked paprika gives back the smokiness you lose when not cooking on the grill. When it’s time to start cooking, I heat a cast iron skillet till it’s very hot. This is important to get a good and even crust on your steak. Right before you add your steak, add your room temperature oil to your pan. You don’t want to heat your oil up in the cast-iron because it will cause the oil to smoke and burn your steak. Ensure that you choose an oil with a high smoke point. Sear your steak on one side for about 3-4 minutes before flipping and cooking the other side for 3-5 minutes. Thicker steaks will take longer to
cook than thinner so it’s important to account for the thickness of the steak you choose. About two minutes before the steak is finished cooking, I throw in about four tablespoons of cold, unsalted butter and a few sprigs of fresh rosemary. With a spoon, I then scoop up the fast-melting butter and baste the steak. This gives an absolutely incredible flavor to the steak and adds a nice touch of extra flavor especially if you’re working with a cheaper cut of meat. A medium rare steak will temp out around 135-140℉. Make sure to rest for at least 5 minutes. While some may say that 10-15 minutes is the best rest time, I’m more inclined to eat my steak as soon as I possibly can.
The truth about steak however, is that you can’t make everyone happy. Everyone and their grandfather has their own methods, seasons, marinades, cook times, and rest times that they will swear on their grave by. There is no true right or wrong way to season and cook a steak. Expect maybe putting A1 sauce, that’s a sin.
Do you plan on using your culinary knowledge in the future?
In the future, I plan to graduate with my degree in food science to help develop new food products. I’m so excited to know that with my culinary background I will be able to not just be a scientist but a culinarian.
Contact Claire O’Shoney HERE.
This piece first appeared in the Fredericksburg Standard.
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