Turn out a great steak or burger with tips
from Del Frisco’s Steak House. Photo
courtesy Del Frisco’s.

Chef Thomas George Dristas offers a few no-fail rules for how to choose, grill and serve meat like a steak house chef.

For steaks, go for choice or prime grade aged 21 to 28 days; for hamburgers, go for a chuck/sirloin blend (also great for tacos!). Figure 6 ounces of meat per person.

Splurge-worthy cuts include a big, thick filet, prime rib eye and strip steak. For a cost effective cut, the hanger steak is a great choice, but make sure to ask the butcher how to handle it. Befriend your butcher: He can recommend the best cuts, cooking methods and marinade suggestions for your needs.

Make a purée of parsley, basil, garlic and olive oil. Combine the ingredients in a blender until bright green; brush onto the meat.

Relaxation is key! Always let refrigerated or frozen meat sit out until it gets to room temperature. This allows the proteins to relax. When the meat is finished cooking, let it rest for ten minutes so the juices run back to the center of the meat (or else they’ll run right out onto your plate).

Basic grilling tips from Bobby Flay.

Grilling tips from award-winning grilling team Smoke In Da Eye.