STUDIO CITY (KCAL9) — If you’re planning to grill up on Super Bowl Sunday, we have expert tips to bring restaurant-style steak into your living room!
Christopher Garrison, GM of Morton’s The Steakhouse Beverly Hills, stopped by KCAL9 Monday to show us easy grilling techniques.
Top Grilling Tips:
• Size Does Matter! In grilling, all steaks are not equal. Thickness is very important. Steaks at least 1” to 1 1/2” thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
• Bring ‘em in from out of the cold. Steaks should be at room temperature before grilling.
• Check the oil. Before you begin, lightly oil the grilling rack. It keeps the meat from sticking and tearing – and losing its natural juices.
• It’s got to be hot! Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It’s during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices In fact, Morton’s chefs agree that high direct heat is almost as important as the meat itself.
• Use a seasoned approach: Add a bit of seasoning before placing the steak on the grill. Some salt and pepper can do wonders.
• Grilling’s prime “misteak” is overcooking, say Morton’s chefs. Cooking steaks on the grill too long will cause moisture to evaporate, increasing the likelihood that the meat will be tougher and less juicy.
• Stick a fork in it? Never!! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it’s being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it’s being boiled.
• Medium or rare? A done deal. There’s a much better doneness test recommended by the Morton’s chefs, and you carry the necessary equipment with you at all times: It’s all in the palm of your hand:
o For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
o For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
o For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, Morton’s chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.
• One good turn…is enough! After you put your steak on the grill, don’t turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.
• Won’t let go? If the steak sticks to the surface when you’re trying to turn it over, stop trying.
It’s a sure sign that it needs more searing on that side. Give it more time.
• Keep your lid on! By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.
For more information, visit Morton’s The Steakhouse.