Use a slotted fish spatula to flip everything
on the grill. This one is a Tom Douglas by
Pinzon Dexter Russell, available on Amazon.

THE NIBBLE chef suggests a grilling tool that is equally wonderful in the kitchen: a good quality fish spatula or fish turner. He uses it for grilling both burgers and fish, and finds it preferable to the conventional head-on chef’s spatula.

It’s a great utensil whether you’re grilling, sautéing or broiling.

Designed to turn and lift delicate seafood, a fish spatula, also known as a fish turner, is thinner and lighter and works from an angle. The long vents mean less sticking.

A fish spatula is a multi-tasker. We use it to turn fried eggs and omelets, pancakes, crêpes, cutlets, enchiladas and quesadillas—even to lift delicate baked pasta such as lasagne and manicotti.

Fish Spatulas We Like
A good fish turner is flexible enough to bend, but not flimsy. If you want to use it on scratch-coat cookware, you’ll also need a non-scratch version. Also look for a handle that won’t melt if you leave it in a hot pan.

 
You can also find left-handed versions.

Yesterday’s tip from THE NIBBLE’s chef was on steak seasoning. Today he says: brush a little butter on steak just before serving.

The next time you grill, pan roast or broil a steak, brush a really light coating of melted butter over it before bringing it to the table.

This gives steak added oomph: that little extra something that your guests won’t be able to detect, but will be sure to love.

Our guests love truffles, so we use this truffle butter from D’Artagnan—one of our favorite luxuries and a Top Pick Of The Week. You can also use garlic butter.

If you don’t have a pastry brush or basting brush, pick up a silicone brush. The bristle brushes look more picturesque, but they fray over time—and silicone is much easier to clean.

Ready for seasoning! Photo courtesy
Allen Brothers.

THE NIBBLE’s chef recommends a touch of cumin in addition to the salt and pepper. It adds a slight warmth and earthiness to the steak as it enhances the meat’s natural sweetness.

There are numerous steak seasonings in the supermarket’s spice rack, and budget-minded cooks make and bottle their own blends.

Here’s a steak seasoning recipe used by one of THE NIBBLE editors. It approximates the recipe of McCormick’s Grill Mates Montreal Steak Seasoning, a favorite of many people (it gets a five-star rating from everyone on Amazon).

You can shake it onto just about any meat (including burgers and pork chops) or poultry; plus seafood, potatoes, vegetables, even popcorn, cottage cheese and dips.

Ingredients

 
Preparation
Combine ingredients. Shake or rub 1 tablespoon of seasoning per pound of meat before grilling or broiling.

The recipe makes 8.5 tablespoons of seasoning, enough for 8 pounds of meat (and some extra). If you don’t think you’ll use that much, you may want to cut the recipe in half.

As with all spices and dried herbs, keep the seasoning blend in an airtight container away from light and heat.

Check out more of our favorite seasonings in our Salts & Seasonings Section.