Get Your Grill On

Grilling Tips Galore

Patio and rooftop season is upon us and Perry’s Steakhouse & Grille (5 Oakbrook Court, Oak Brook, IL 60523; 630-571-1808) knows how to prepare the perfect bone-in ribeye steak. Chef Grant Hunter, Corporate Chef at Perry’s Steakhouse & Grille, shares his pointers for home grill masters:

• Chef Hunter says that starting with a clean grill, whether it is a gas or charcoal grill, is essential for grilling at home. To clean the grill properly, place aluminum foil on the grill grates, shiny side down. Then, allow the grill to heat for ten minutes. While the grill is heating, the foil will burn off any excess oil or product from the last grilling session. After ten minutes, remove the foil and use a wire grill brush to clean the entire grilling surface, removing any leftover product.
• In order to prevent meat from sticking to the grill, it is important to properly season the grilling surface. To season the grill, pour canola oil on a rolled-up paper towel or old cloth and rub the oil across the grill grates. Chef Hunter says that is it normal for smoke to appear; as the oil spreads across the grill top, the fire might flare. Once the smoke has cleared, the grill is ready to use.
• When selecting a bone-in ribeye, the center eye fat should not be larger than a nickel. Additionally, before grilling, any excess fat on the outside of the steak should be trimmed. Reducing the amount of fat on the grill prevents flare-ups during grill time, thus keeping meat from burning.
• “The goal of cooking a ribeye on the grill is to capture the smoke coming off the bone because it enhances the flavor of the meat,” said Chef Hunter. To prevent cooking too fast or too slow, keep the grill at medium-high heat. When cooking on a charcoal grill, lighter smoke flavor can be achieved by using pecan or oak wood. Mesquite or hickory wood creates a heavier smoke flavor that penetrates the meat. “The more adventuresome griller could dabble with apple or cherry-flavored woods, which tend to be on the sweeter side, or even a combination of woods,” he added.
• Once the grill is clean and the meat is prepared, use long-handle, heat-resistant tongs to place and turn the meat on the grill. “Avoid using forks to move meat because they puncture the meat, allowing natural juices to escape,” said Chef Hunter. Not moving the food around too much will result in a better ending product. Use the tongs to move steaks or chicken no more than five times during the cook process. Use of a timer will assist as well: A medium rare 8 oz. Filet Mignon should only take about 8 minutes on the grill at around 450 to 500 degrees, rotating 180 degrees every 2 minutes. A 16oz ribeye takes around 8 to 10 minutes to cook to reach medium rare on a 450-degree grill. 16oz ribeyes are usually around 1 1/4 to 1 1/2 inches thick.
• Throughout grilling, use a thermometer to check internal temperature. Some thermometers can be loaded on your smart phone through an app so you can monitor your grilling while entertaining your guests. Allow your steak to rest 2-3 minutes after you remove from the grill.
• While tongs are the traditional tool-of-choice for grill masters, there are other instruments that improve the grilling process. Grill baskets can be used to create a light, charcoal bark on any item. For fish, having a grill basket or cage will be helpful in preparing the perfect grilled fish. Grill one side of the fish, turn the cage over and grill the other. The grill basket works well with vegetables, as well. Additionally, basting brushes are great for adding moisture and flavor to protein. Basting protein, like chicken, pork or ribs, in sauces results in savory, juicy meat.
• Moreover, seasonings, marinades and flavored butters add the perfect final touches to grilled meat. Seasonings can be as simple as salt and pepper or a more complex mixture of spices. Marinades can tenderize and elevate the overall flavor profile. Flavored butters are a fantastic way to finish your grilling experience – and a steakhouse staple. Simply stir garlic into butter or add chopped basil and lemon. Cayenne pepper also works well with butter. After removing your protein from the grill, top it with your flavored butter.

These are just a few of the grilling essentials needed for the home griller. In the end, allow your imagination to run wild and enjoy firing up your grill! Begin the journey of finding new flavors and great endings. When you get tired of cleaning the grill, take the night off and bring the party to Perry’s Steakhouse & Grille. Make reservations by calling (630) 571-1808, or by visiting http://www.perryssteakhouse.com.

About Perry’s Steakhouse & Grille
Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a small butcher shop, Perry’s has grown into a renowned group of award-winning restaurants featuring USDA Prime beef, tableside carvings, signature selections, flaming desserts and handcrafted cocktails at its Bar 79. Specializing in a Rare and Well Done experience, Perry’s currently operates 14 steakhouse locations in Chicago, Birmingham, Denver, and across Texas, as well as the two original butcher shops now known as Perry & Sons Market & Grille. For more information and updates on Perry’s Steakhouse, please visit www.PerrysSteakhouse.com.