It’s time for Labor Day cook-outs and Chef Aiman Saad of The Longhouse at Mohegan Sun shares his top five grilling tips. Learn how to grill like a pro and test out Chef Saad’s tips with his exclusive Chimichurri Steak Recipe.
1. Choose The Right Steak: First, choose a steak that is well-marbled. Try to pick out one that has thin strands of fat that run through the meat. The strands will increase the steak’s flavor and tenderness. Second, look for a bright red color. The bright red color will ensure the steak’s freshness. Finally, find the right cut of meat. The best cuts for grilling are: Ribeyes, NY Strip Steaks, Porterhouse and Filets. These cuts are naturally tender and can be cooked quickly.
2. Season The Steak Properly: To season the steak properly, utilize kosher salts and avoid finer salts. Also, use fresh ground pepper and season the steak adequately by taking more time on seasoning thick cuts.
3. Place Steak Out At Room Temperature Before Cooking: After seasoning the steaks, let them sit out at room temperature for 20-30 minutes. This will allow the seasonings to absorb into the steak. The seasoned steaks can also be refrigerated overnight.
4. Cook Steak At The Proper Temperature: Use medium high heat; test your grill by placing your hand 2 inches over the cooking surface. You should be able to keep your hand there for 3-4 seconds. This high temperature will ensure that a proper crust will be formed on the steak.
5. Rest Your Steak After Cooking: Allowing your steak to “rest” or cool down for a couple of minutes will allow the hot liquids inside the steak to evenly redistribute.
Test out these tips with Chef Saad’s Tomato and Olive Oil-Rubbed Bone-in Ribeye with Chimichurri, one of his exclusive recipes often on the menu at The Longhouse.
Tomato & Olive Oil Rubbed Ribeye with Chimichurri Recipe
1 Bone-in Rib Chop
1/2 Tbsp Kosher Salt
1/2 Tbsp Fresh Ground Black Pepper
1 Tbsp Olive Oil
1 Ripe Tomato (Beefsteak or Hot House)
Prepare the grill. Then, squeeze the juice and seeds out of an over-ripened tomato. Mix juice and seeds with Salt, Pepper, and Olive Oil. Next, rub the steak with the mixture and leave on for 20 minutes at room temperature. Remove from mixture and grill the steak to desired doneness. Lastly, top with Chimichurri.
3/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Onions, Minced
1 Clove Garlic, Smashed and Minced
1/4 Cup Scallions, Minced
1 Tsp Habanaro, Minced
4 Tbsps Fresh Cilantro, Chopped
2 Tbsps Fresh Basil, Chopped
2 Tbsps Fresh Oregano, Chopped
2 Tbsps Fresh Parsley, Chopped
1 Tbsp Paprika, Smoked
3 Tbsps White Vinegar
3 Tbsps Fresh Lemon Juice
1 Tbsp Salt
1 Tbsp Black Pepper