There is an inexplicable connection between dads and grilling. Perhaps it’s because there is something quite manly and almost primal about using fire to cook a big slab of meat and provide for one’s family, but any way you slice it, they’re both deserving of a little celebration this month. Should you consider firing up the grill on dad’s behalf this weekend, here are six tips to grilling the perfect steak courtesy of the executive chefs of Mastro’s Restaurants in Scottsdale.
1. Use a great cut of meat to get a great quality of steak. Whatever you put on the grill, you are going to get back out. Buy a prime grade, wet aged or dry aged, does not make a lot of difference, and speak with your butcher to get the best quality you can.
2. Let the steak come to room temperature. Putting a cold steak on a hot grill will cause the meat to tighten and tense up, if this happens, you have already lost the battle.
3. Oil your grill. To add the best flavor the best kept secret is oiling the grill with the the fat from the meat. Forget about olive oil or spray oils.
4. Let the meat sit, don’t move it too much. Most people want to keep flipping the steaks, let them sit and cook with minimal movement.
5. Is your Steak done? The best way to feel if the steak is done is by touching it. Raw meat will feel squishy and as the meat becomes done more it will feel more tense. Don’t be afraid to cut into your steak to check on how things are going.
6. Let your meat rest after you are done cooking it. This relaxes the steak again and gives the juices a chance to re-distribute which ensures the steak stays moist and flavorful.
And that’s a wrap, folks. Sublty slip these tips into your dad’s Father’s Day card, or try them out yourself (if he’ll let you near his grill) for a dinner he will never forget.