It's expected to be a great weekend and a lot of families might be planning to grill out as part of Father's Day festivities.
Scott Kroener, the executive chef of "Del Frisco's Grille" in Rockefeller Plaza, shared grilling tips in the Good Day Cafe.
1. Select your kind of fire!
- Ask yourself, do you prefer the pure caramelized meat flavor that a gas grill gives to steak, or do you prefer the light smoky essence that charcoal impart?
-Also try wood chips, like pecan, mesquite, apple, cherry wood chips for example
2. Choose wisely your cut of beef and grade of beef.
-Prime is best and most expensive. Choice is next. Don't even bother below
- Choose the cut. Strip, Rib eye, Porterhouse, filet, hanger, skirt. All have plusses and minuses. (Tip-The meat next to the bone is the most flavorful)
3. Season it up proper
.Kosher salt. Fresh Cracked black pepper. KISS. Keep It Simple Stupid. The better the cut and grade of meat, the less you should do to it.
-Less tender cuts (skirt, hanger for example) take a marinade really well. And don't forget a rub if you want to change up the same ole steak. An ancho cilantro rub on a rib eye will change the way you see that same ole steak
4. Get it HOT!
-Really hot grill starts the caramelization process immediately and creates that crusty char on the outside. I sear for flavor and texture, not to seal in the juices. (Tip- use tongs, not a fork)
5. Let it Rest.
Be sure to pull your steak off the grill slightly underdone & let it rest untouched on a plate for 5-7 minutes before serving
1 lbs. butter, room temp
Zest of 2 limes, chopped finely
Juice of 2 limes
3 tbs chipotle purée
1 tsp kosher salt
Combine all in bowl. Mix well. Form a log on piece of plastic wrap. Roll up. Refrigerate. Cut into coins. Place on top of steak immediately after removing steak from heat.
1/2 lbs. butter, room temperature
2 tbs shallots, minced
1 tbs garlic minced
1/2 lb lobe of foie gras
1 tsp minced fresh thyme
1/2 tbs minced fresh parsley
3 cups ruby port
Sear foie gras in hot pan with no added fat. Sear each side of lobe until golden brown. Remove from pan. Refrigerate. Reduce heat to medium. Sweat shallots and garlic in rendered fat from foie gras for 90 seconds. Deglaze with port wine. Reduce to 1/2 cup. Cool to room temperature. Dice cold foie gras into 1/2" dice pieces. Combine reduced wine, herbs and butter in a large bowl. Using a rubber spatula, combine well until butter takes on a purplish color. Gently fold in foie gras pieces. Form into a log on a piece of plastic wrap. Roll up. Refrigerate. Cut into coins. Place on steak immediately after removing steak from heat.
16 asparagus spears, blanched to al dente
12 oz jumbo lump crab meat
2 tbs tarragon. Chopped fine
3 egg yolks
3 sticks butter, melted and kept warm
1 tbs tarragon vinegar
1 tsp lemon juice
2 shakes Tabasco
1/8 tsp cayenne
1/2 tsp Worcestershire sauce
In a metal bowl over a pot of simmering water, whisk egg yolks & vinegar until light and fluffy, ribbon stage. Slowly whisk in warm butter until fully incorporated. Add remaining ingredients. Reserve sauce warm. Heat crab and asparagus and place on top of steak immediately after removing steak from heat. Sauce all of the steak, crab & asparagus.
Port foie gras butter