Grill Maestro

Esquire Magazine recently published a brief guide to steak, allegedly including all the information you could possible need to know about steak. It’s brief, not doing into too much detail on each point, but covers a wide variety of topics from aging to grades of beef, from grass fed vs. corn fed cows to use [...]

When I was in college, I watched our fraternity cook boil ribs prior to putting them into the oven and then basting them with BBQ sauce. I thought the ribs were delicious and I thought that boiling ribs was the way you were supposed to prepare them so they fell off the bone like his [...]

Until recently I didn’t know the difference between a rib eye and a porterhouse, a sirloin from a round, and a chuck from a flank… but this image from the Encyclopaedia Britannica does a great job of illustrating the various cuts of beef and where they are located on the cow.

Generally, the more muscular the [...]

If you’re a fan of oysters and a fan of steak, here’s a clever little idea you probably hadn’t thought of: The Carpetbagger Steak. The concept is quite simple and hails from Australia (it’s genealogy is in dispute I guess), simply slice a pocket into your steak, stuff it with oysters, then close with a [...]

If you’ve ever gone into a high end restaurant that served steak, they’ve probably talked about how they age their beef and how that makes for a better dining experience. Have you taken that at face value? I know I have, since I didn’t have a clue what aging was supposed to accomplish, but I [...]

The point of searing a steak is to trap the juicy juiciness inside and keep it there so that you can enjoy it after you’ve plated your dish. With that in mind, here are a few steak tips that help maximize that flavor and may keep you from messing things up!

If you start with your [...]

That’s right, the ideal thickness for a steak, when you’re grilling, is one inch. This will allow the outside to get nice and seared while keeping the inside juicy and moist. The added thickness will also give you a bit of leeway when it comes to cooking. If you overcook it a little, no big [...]

I have a confession.
Tonight I cooked a couple rib-eye steaks on a frying pan in my kitchen.
I’m ashamed. I’m ashamed not because I didn’t use the grill to prepare steaks, but I’m ashamed because I took two perfectly good rib-eyes and ruined them by cooking them in a pan where instead of being nice and [...]

I don’t know how many cooking shows I’ve seen where the grill maestro presses on the burgers to squeeze out some of the juices so they can hit the coals and “infuse” a burger with flavor. Wrong!
Never press down on a burger! Unless you enjoy dryer burgers (yuck), keep those juices inside the patty so [...]

Grilling the perfect burger can be tricky at times but with a few tips like this one, you should be all set to go. Today’s tip is:
Grill on high heat, six minutes per side. Six minutes is a rough estimate of course but the idea is that you should be able to flip the burger [...]