Are you looking to grill the perfect steakhouse steaks this Fourth of July? We turned to Mastro’s Steakhouse New York Executive Chef for some tips on how we can prepare our own steakhouse quality steaks at home. Because lets face it, if there’s anyone that knows how to make really good steaks, it’s these guys!
Follow these five simple steps, and you’re sure to have a Fourth of July BBQ like no other:
- Don’t Skimp On The Beef: Size matters. Steaks that are 1-inch to 1 1/2-inch are best for grilling. A thin cut is likely to get dried out. Marbling is also key, because the fat throughout the steak gives it great flavor. At Mastro’s, theyuse only USDA Prime Aged Beef. If your butcher does not have this, the next best grade is Certified Black Angus Choice grade.
- Bring Steaks Out Of The Cold: 30 minutes prior, have your steaks at room temperature before hitting the hot grill.
- Get Your Grill Hot, Hot, Hot: Preheat your grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
- Don’t Perform Surgery With A Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
Well Done: Squeeze the base of your small finger. It should feel firm with no give.
- Let Your Meat REST: Before cutting into it. This allows the juices that are driven toward the center of the steak to redistribute and reabsorb into the outer edges. As a result, less of those precious and flavorful juices will run out of the steak when you cut into it.
Here’s hoping you have a great Fourth of July celebration!
This Mother’s Day, Treat Mom To Breakfast In Bed.. And Maybe Even A Spa Gift Card
Disclosure: This post is sponsored by Bays English Muffins, but all opinions are my own.
It’s hard to believe, but we’re just a few weeks away from Mother’s Day. Do you know what you are getting that special superwoman on your list? My suggestion – Start things off on the right foot and treat her to breakfast in bed. She will appreciate the effort.
While the notion of cooking breakfast might seem daunting to some (myself included), there’s no need to panic, as we’ve partnered with Bays® English Muffins, who have provided us with some tasty and delicious Mother’s Day recipes that are easy to make and sure to please!
Trust me, if I can make these dishes, then you can too. See how easy it is for yourself:
If she’s a fan of French Toast, Bays Classic French Toast substitutes boring bread for English muffins. The Mattina Toscana is a restaurant-quality egg sandwich. The Chocolate Chunk Cheesecake Spread is perfect for those Mom’s with a sweet tooth. But my personal favorite would have to be the Strawberry Ricotta Balsamic Bites.
Bays English Muffins comes in four different varieties (Original, Sourdough, Multi-Grain and Honey Wheat), so feel free to use whichever one best suits her tastes in your dish. You can find them in your grocer’s refrigerated case next to the eggs – not in the bread aisle.
You can find these recipes and more on Bays website under the recipe tab, but I’ve included the Strawberry Ricotta Balsamic Bites recipe here for your convenience:
1/2 cup ricotta cheese
1 pkg. (4 oz.) goat cheese (or whipped cream cheese)
3 teaspoons grated lemon rind, divided
4 BAYS English Muffins, any variety, split
8 medium strawberries, trimmed, sliced
2-1/2 tablespoons balsamic glaze
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Mix ricotta cheese, goat cheese and 2 teaspoons of the lemon rind.
Toast English muffins.
Spread about 2 tablespoons ricotta mixture on each muffin half. Top evenly with strawberries; drizzle with glaze. Sprinkle with remaining 1 teaspoon lemon rind, salt and pepper.
But wait, there’s more!
Enter The Bays English Muffins What Mom’s Want Sweepstakes
To make Mother’s Day a little brighter, Bays is hosting an awesome giveaway, where one lucky winner will receive a $200 Spa gift card, so Mom can treat herself to the spa treatment(s) of her choice. Now that’s a gift that is sure to make her happy!
You can enter the contest every day from April 24th to May 13th 2018 on Bays Facebook page. Official rules can be found at Bays.com. And while you’re at it, don’t forget to ‘LIKE’ Bays’ Facebook page, to share your Bays creations and pick up some new ideas.
Get Excited Steak Lovers, You Can Now Buy The World’s Rarest Beef In The US
Forget the age-old question of “Where’s the beef?” A better question is “What’s the rarest beef on Earth and where can I get some of it?” We’ve got you covered. Despite our amazing cattle industry and despite the fact that you can find a quality steakhouse around every corner these days, there’s one type of beef we can’t regularly get here in America.
Genuine Wagyu Beef.
While there are certain types of Wagyu Beef on steakhouse menus here in America, it is rare, and you never know if it’s Wagyu-style beef that’s been grown in America and masquerading Japanese style cattle raising or if it’s imported. However, there’s one specific type of Wagyu beef that has never been available in this country until now, and that’s Olive Wagyu.
So, what’s the deal, why is this beef so rare and praised? Well, the fat content and marbling in Olive Wagyu beef comes from the fact that the cows in Japan eat spent olives used in olive oil production. This results in a piece of beef with amazing softness. It’s hard to find this even in Japan. But now, a company is making Olive Wagyu available to us in the States.
It’s coming courtesy of Crowd Cow. And the catch is that you have to be a member. Existing Crowd Cow customers get the first taste of Olive Wagyu, so maybe it’s time to sign up.
But don’t have a cow man! What isn’t sold to existing customers will go on sale to the public the next day. My mouth is watering just thinking about this!
Michael Symon’s New Cookbook Arrives Just In Time For BBQ Season
Clarkson Potter sent us a copy of Playing With Fire AND is providing a prize pack for one lucky reader!
Just in time for the start of BBQ season, Michael Symon (co-host of The Chew and celebrated Iron Chef and restaurateur) has released his fifth cookbook, Playing With Fire, which covers all things meat!
Playing With Fire focuses on barbecue and live-fire grilling, with 72 recipes inspired by his newest restaurant, Mabel’s BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Michael Symon enthusiastically sampled smoked meat from across America.
These finger-licking, lip-smacking recipes draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City, as well as the unique and now signature Cleveland-style barbecue that he developed to showcase the flavors of his hometown. Symon offers expert guidance on working with different styles of grills and smokers, cooking various cuts of meat, choosing aromatic woods for smoking, and pairing proteins with rubs, sauces & sides.
If you’re looking for a new guide to classic American barbecue with the volume turned to high, look no further.
Michael Symon cooks with soul, having grown up in a Greek and Sicilian family. The Cleveland native shares his exuberant, approachable cooking style and infectious laugh as an Iron Chef on Food Network and as a co-host on ABC’s The Chew. Michael is the chef and owner of more than 18 restaurants, including Lola and Mabel’s BBQ in downtown Cleveland, locals of B-Spot Burgers throughout the Midwest, and Angeline at the Borgata Hotel Casino & Spa in Atlantic City.
He’s always posting amazing creations on his social media accounts, so you should definitely make sure that you’re following him on Facebook, Twitter, and Instagram. But be forewarned, his feed will make you hungry.
I’ve long been a fan of Michael Symon and his cooking, so when Clarkson Potter sent us an advanced copy of Playing With Fire, I couldn’t wait to check it out. And let me tell you, the recipes had our mouths watering! Sadly, it’s still freezing outside here in the Northeast (heck, it just snowed last week), so we can’t fire up the grill just yet. But once it warm up, we’ll definitely be trying out some of these dishes for ourselves.
In celebration of the release of Playing With Fire (in stores April 3rd), we’ve partnered with Clarkson Potter for an exciting giveaway, where one lucky winner will receive the following:
- A copy of Michael Symon’s Playing With Fire
- A Cuisinart Deluxe 20-piece grill set
- A barbecue pit mitt glove
To enter, simply leave us a comment below telling us what your favorite barbecue dish is. We’ll pick a winner at random on April 20th at 5pm EST. Contest only open to US residents.