Don’t forget steaks when planning Labor Day ‘13
August 29th, 2013
Steaks on the grill.
Labor Day weekend is one of the big “grilling” holidays, along with the Fourth of July and Memorial Day. For many people, that means burgers and dogs, and maybe some barbecued chicken finding its way to the grill.
For me, it means steaks.
If you’re going to fill the gas tank, clean the grates, and invite people over to usher out the Summer of ’13 in style, you need to throw on some steaks; ribeyes, skirts, strips…sirloin tips, you get the picture.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing and we are use to working with and perfecting the finest cuts of beef, pork, lamb, and veal for white-tablecloth establishments throughout the Northeast.
I’m actually the fourth generation of this family-run enterprise and have learned how to combine our state-of-the-art portion control concepts with the Old World craftsmanship that has been passed down through the ages.
At South Shore Meats, we know steaks. So here’s an insider’s recipe for making the perfect grilling entrée for your Labor Day guests.
When it comes to grilling, my go to steak is the ribeye. For simple seasoning, brush it with olive oil before dousing with a generous portion of Kosher Sea Salt and freshly-ground black pepper. Season to taste.
The key to searing a ribeye is to get the grill as hot as possible. We’re talking 550-700 degrees hot. While the steaks are still in the fridge, put the grill on “high” and walk away.
When you hit that target temperature, place the steaks at angles of 10 and 2 o’Clock for proper grill marks
The objective here is to sear the steaks. Closing the lid of the grill here is not necessary. We are looking for surface heat. Closing the grill will bake the steak. Do not do this. Searing the steaks will lock in and trap a lot of the fat and juices. The salt and pepper will create a crust-like surface also.
I prefer my steaks to be rare or medium rare. When the steaks are done, place them on a surface to cool down for a couple of minutes before serving. Do not cut immediately after cooking or all the juices will escape. If taking this to the next level fits your taste, sometimes I like to add a nice compound garlic butter on top of the steak to enhance certain flavors.
Enjoy your Labor Day and thank you for visiting southshoremeatsonline.com.
Sincerely,
Carlo Crocetti
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SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551