If you look forward to grilling in the warm weather, step up your game with these tricks and tips from the executive chef of Del Frisco’s Restaurant Group.
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).
More tips on how to grill steak from Morton’s The Steakhouse.
Grilling tips from award-winning grilling team Smoke In Da Eye.
Comments are closed.