Grilling is not just for men! On Father’s Day, you can slay a grill-takeover using these steak grilling tips from the Executive Chef of Mastro’s Steakhouse.
What Steaks are Best for Grilling
Rule #1 is to start with the best quality steak you can find and afford. Looking for the best steaks to grill? The Cattlemen’s Beef Board says you won’t go wrong with these juicy and delicious steak cuts: T-Bone, Tenderloin, and Top Sirloin. Plus some new ones to master, such as the Flat Iron and Ranch Steak.
Meat Markets in Orange County
Choice grade steaks are fine, but Prime grade steaks will give you the most flavor and tenderness. Prime cuts are available in finer meat markets or butcher shops such as Beef Palace in Huntington Beach or The Butchery Quality Meats in Costa Mesa, Crystal Cove (Newport Coast), and Brea.
For Father’s Day, I was picturing juicy, red, thinly sliced steak flavored with a spicy Southwestern rub and was satisfied with a nice cut of Choice top sirloin from Henry’s (now Sprouts) meat counter. What’s the difference between Select, Choice, and Prime grade? Learn about the USDA beef grading system.
Steak Grilling Tips
To achieve the desired temperature of steak every time, you should invest in an instant-read digital thermometer. Next, buy a steak that is at least an inch thick. Apply the rub (I use a variety of excellent rubs from Savory Spice Shop) about an hour before you plan on grilling it, and leave the steak out for an hour or so to bring it to room temperature. I know what you’re thinking, but trust me on this one. Every grill book I’ve read or video I’ve watched recommends setting steaks out up to two hours before grilling. Here’s a video from Summer Kitchen with some other great tips for the perfect grilled steak.
Serve with grilled veggies and a baked potato with all the trimming along with a nice bottle of Cab and Enjoy!
Splurge at Mastro’s Steakhouse
Even though many of the recipes on She’s Cookin’ are meatless, vegetarian, and even vegan dishes – the man of the house is a meat and potatoes kind of guy. After traveling abroad he craves a succulent steak with a big ‘ole baked potato and all the fixins! That steak craving is most often satisfied at Mastro’s Steakhouse in Costa Mesa where he can indulge in a flavorful, aged Prime steak presented on a 450° sizzling platter. To complement this beauty, make a selection from Mastro’s extensive wine list, the Sea Smoke Pinot Noir or a Cabernet Sauvignon from Frank Family or Chateau Montelena is the perfect steak pairing.