LABOR DAY
GRILLING SEASON

Expert Tips for Grilling the Perfect Steak

Choose the Right Steak

When selecting your steaks, we recommend asking for a custom cut. A little bit of fat adds great flavor, but too much can cause flare-ups and give your food a burnt taste. Our skilled butchers are happy to trim away any excess fat for you.
For the best results, choose steaks with a thickness of 1” to 1 ½”. Thinner cuts may cook too quickly and dry out. For maximum flavor, go for bone-in options like Ribeye, Porterhouse, or N.Y. Strip.

Temper your steaks before cooking

Take your steak out from the fridge about an hour before you cook it, and setting it on a roasting rack over a baking sheet to drain off the marinade or other liquid. Season your steaks, and let them come to room temperature.

Start With a Hot Grill

A hot cooking surface will allow the outside of your steak to caramelize and secure the flavor.

Use a Meat Thermometer

• Rare (red center): 125°F to 130°F
• Medium-rare (warm, dark pink center): 130°F to 135°F
• Medium (warm, pink center): 140°F to 145°F
• Medium-well (hot, slightly pink center): 150°F to 155°F
• Well done (brown all the way through): 160°F to 165°F

Don’t Flip Your Steaks More Than Once

Let the Maillard reaction do its thing. Maillard reaction is the name of the chemical reaction between amino acids and sugars that yields browned and caramelized food.

Let the Steaks Rest

Cooking the steak to 10 degrees below your desired temp and then resting it allows for the collagen in the meat to thicken the juices as it cools slightly.

Grilling Fish and Shellfish – Keep Them Moist and Intact

Cooking delicate foods like seafood on the grill can be tricky, but with the right techniques, you can ensure they stay moist and don’t fall apart.

Use Indirect Heat

Cooking seafood slowly over indirect heat helps prevent drying out. This method works well for both fish and shellfish.

Grill Shrimp on Skewers

Threading shrimp onto metal skewers is a great trick. They cook quickly and make a fantastic appetizer or main dish when paired with fresh vegetables like corn on the cob.

Grill Fish Fillets with Care

Grilling delicate fish fillets, like salmon, requires a bit of finesse. Start by grilling the fillet skin-side down over high heat to get a nice sear. Then, flip it and cook skin-side up over low heat to finish without falling apart.

Enjoy perfectly grilled seafood every time!

Perfectly Grilled Burgers

Tips and Tricks

For juicy, flavorful burgers, grill them over medium-high heat (300°F – 400°F). Burgers tend to “puff up” in the middle as they cook, so here’s a pro tip: create a shallow indent in the center of each patty with your thumb or the back of a spoon before placing them on the grill. This simple step ensures your burgers cook evenly and maintain their perfect shape

Grilling Vegetables – Our Chefs’ Top Picks

Here’s how to prepare these delicious veggies on the grill:

Corn on the Cob

Heat your grill to medium-high (300°F – 400°F). Husk the corn just before grilling to retain moisture. Brush with olive oil, season with salt and pepper, and grill, turning often, until tender and slightly charred in spots, about 5 – 8 minutes.

Asparagus

Trim the ends and toss lightly with olive oil. Place on the grill and cook until tender and lightly charred, turning occasionally.

Portobello Mushrooms

Brush them with olive oil, season with salt and pepper, and grill over medium heat for about 4-5 minutes per side until tender and slightly charred.