Click the play button on the video window to the see the storyWhether you are gearing up to grill for the Labor Day holiday, or just getting ready for the fall weather, these grilling tips from Executive Chef Sean Griffin,
Bourbon Steak, will make you the envy of the neighborhood.
Add elegance to your barbeque with these recipes- Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (medium-high -- 350-400). A properly heated grill will sear the foods on contact and help prevent sticking. Searing also creates improved flavors through caramelization.
A proper temperature on the grill is essential. Too hot and the steak will burn before it is cooked properly. Too cold and you will miss out on the added flavor a nice sear gives the steak.
Bring steaks to room temperature before grilling them (about 30 minutes before grilling). This allows for quicker and a more even-graded cooking.
Adding wood chips and chunks can add marvelous flavor to your steak. Soak mesquite, alder, hickory and pecan chips for one hour before scattering over the hot coals.
Season steaks simply with salt and pepper prior to grilling. Once done, finish with a nice sea salt and a sheen of butter or olive oil. We use Maldon, which adds a nice salty crunch.
Let finished meats rest for about 10 minutes before carving so juices can redistribute evenly.
