Grossman's Featured in LA Times & This Week's "The Bucket List with Jenn Harris: Dumplings"
Memories Shared and New Memories Made at Willi's Wine Bar's 20th Anniversary Celebration
Willi's Wine Bar 20th Anniversary Contest Winners
Willi’s Wine Bar Announces 20th Anniversary Social Media Contest
We’re Hiring Managers, Front of House & Back of House Staff at All Stark Restaurants!
Taste the Rainbow!
Spring Menu Refresh
Bloody Mary Bonanza
March 22, 2022Mark Stark's Tips on Cooking the Perfect Steak
Mark Stark cooks up two of Willi’s Wine Bar’s most popular dishes!
Holiday Schedule for all Stark Reality Restaurants
Looking for the Ultimate Food & Wine Pairing?
All Stark Restaurants Have Re-Opened!
November 03, 2019Field Trip to Trombetta Family Wines
C’mon over! Walk-ins are Welcome
Bravas Celebrates Sonoma County 2019 Cider Week Spanish-Style!
We Can't Wait to See You!
Chef Mark Stark Leads Team of Sous Chefs to Victory!
Recreating Our Signature Wine List
Eagerly Waiting to Reopen
Willi’s Wine Bar: The Santa Rosa restaurant that would not die
Owners of Willi's Wine Bar in Santa Rosa reveal road to rebuilding
Monti's Named as Michelin Bib Gourmand for 2018
October 5, 2017Press Democrat 'Best Of' Names Monti's Best in Outdoor Dining
October 2018Stark Restaurants Win Multiple Categories in Press Democrat's Best 2018 Food and Drink
Stark Restaurants Win Multiple Categories in Press Democrat's Best 2017 Food and Drink
Stark Restaurants Win Bundle of Awards from North Bay Bohemian's Best of 2017
March 2017Bird & The Bottle, Bravas Bar de Tapas, and Willi's Wine Bar Featured on Sonoma Magazine's Best Outdoor Dining
March 2017Willi's Seafood Voted Best Seafood Restaurant in Press Democrat’s “Best of 2016”
2016Willi’s Wine Bar’s: Best Al Fresco Dining Spots in Sonoma County
July 05, 2016Bravas Makes List of Michael Bauer’s Favorite Restaurants in Healdsburg
January 15, 2016Starks Steakhouse Voted Best Bar, Happy Hour and Server in Press Democrat’s “Best of 2016”
2016
Want to cook steak like a pro? Check out Mark Stark’s 6 secrets, including choosing the cut of meat, seasoning your steak, and proper slicing, to make your steak sizzle like a pro.
1. THE RIGHT CUT
“Good Grades” aren’t just for students. Seek out choice and prime.
“Size Matters” A good steak should be at least 1.5 to 2″ thick.
One of Mark’s favorites is the New York, bone in–of course.
2. PICK THE PROPER PAN Grill or cast iron skillet, the heavier the better.
3. SEASON IT UP A great piece of meat needs nothing more than salt, pepper, and a third ingredient that may surprise you.
4. “THE 3 T’S,” Time, Temperature and Touch
Chef’s trick #1: “The 3-second rule” to tell if your pan is hot enough. Hold your hand 6″ above heat source. If you can hold it there longer than 3 seconds, it needs to be hotter. If you’re cowardly, instead of using your hand, you can place a drop of water in the pan. It should evaporate within 3 seconds.
Chef’s trick #2: Baste with butter (the surprise ingredient)
Chef’s trick #3: Finish in hot oven preheated to 500 degrees until steak reaches desired degree of doneness by touch test. Start checking after 5 minutes.
Chef’s trick #4: The touch test.
A great explanation (with photos!) of the touch test from Simply Recipes
5. GIVE IT A REST Meat must be allowed to rest before slicing, 5 to 10 minutes depending upon the size of the steak.
6. SLICING SAVVY Use a sharp, non-serrated knife and always cut across the grain.
