Mastering the Art of Grilling: Unlocking Kelvin Fernandez's Spectacular Steak and Parmesan-Crusted Potato Recipe!

Kelvin Fernandez Courtesy of Bryan Fisher

Jennifer Lopez’s personal chef, Kelvin Fernandez, is well-versed in creating delectable meals. Despite the fact that the 53-year-old singer, famously known as "Jenny From the Block," follows a health-conscious diet, Fernandez revealed in an interview with We that he pulls out all the stops when it comes to preparing meals for her 15-year-old twins, Max and Emme, whom she shares with her ex-husband Marc Anthony. (It is worth noting that Lopez is currently married to Ben Affleck, with their union commencing in July 2022.)

The chef told Us in 2020 that he has complete freedom in deciding what to cook, especially for breakfast when he enjoys getting creative with the kids. He mentioned making dishes like "Captain Crunch-crusted French toast and eggs Benedict."

Fernandez praised Lopez, saying that she is a dedicated and determined individual who works hard. He admires her ability to accomplish a great deal when she sets her mind to something. He also mentioned that when she aims for a healthy option, she remains committed to it.

In preparation for summer, the culinary expert is sharing his tips and an exclusive recipe for achieving the ideal grilled steak, accompanied by a mouthwatering parmesan mashed potatoes side dish.

Before proceeding, Fernandez advises cleaning and seasoning the grill to prevent excess oil that could lead to flare-ups and impact the steak's flavor. Additionally, he emphasizes the importance of tempering the meat, opting for a 1.5-lb. bone-in ribeye steak, allowing it to reach room temperature for no longer than an hour before grilling.

Restraint is key when it comes to grilling the perfect steak, according to Fernandez. Instead of constantly poking or shifting it, he advises allowing the steak to rest on the grill. This resting period works wonders, as it allows the fibers to relax, the juices to spread, and the colors and flavors to be recalibrated and retained, without the need for a foil tent.

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

Tips for Grilling the Perfect Steak

Temper the Meat

Temper your meat before it hits the grill. Allow it to sit at room temperature for no more than an hour before your start grilling. This will help with even cooking time.

Season with Authority

A little salt and pepper go a long way. Don’t forget to season all sides of the meat, including the fat side, as well.

Leave the Steak Alone

Once the steak is on the grill, let it be. Don’t poke it, touch it or move it. The key is a beautiful crust.

Let the Meat Rest

Resting does wonders for a steak — no foil tent needed. Fibers relax. Juices spread. Colors are recalibrated and flavors are retained. Remember: Patience is a virtue.

Steak Au Poivre

Ingredients

1.5 lbs Bone-In Rib Eye

1 Tablespoon of Butter

1 Teaspoon of Fresh Ground Tri Color Peppercorns

2 oz Old Parr 12

2 oz heavy cream

Kosher salt to taste

Instructions

Have steak out for 15 minutes prior to cooking.

Season steak with salt on both sides.

In a hot pan add 3 oz blended oil.

Add grill or sear for 3-4 minutes on each side.

Remove steak and let it rest.

In a small pan add butter and peppercorns.

Cook for 2 minutes.

Add Old Parr.

Add heavy cream.

Reduce for 1-2 minutes.

Pour over sliced steak.

Courtesy of Bryan Fisher

Parmesan-Crusted Potatoes

Ingredients

2 Tablespoons unsalted butter

1 24 oz package baby Yukon potatoes cut in half

½ cup of freshly grated parmesan cheese

1 ½ teaspoon of fresh chopped garlic

1 teaspoon of chopped fresh thyme and rosemary

1 teaspoon of kosher salt

Instructions

Preheat oven 425 degrees.

Place butter in a ½ sheet pan.

Throw in oven while butter is melting take potatoes and score in a cross hatch.

Season with salt and mix garlic parmesan and herbs making a paste.

Place potatoes cut side down in the mix and place side down on the pan with butter.

Cook for 20-25 minutes and rest for 5 minutes before removing from the pan with a spatula.