Bob KieblerFor almost 30 years, Morton's Steakhouse has served only the finest quality foods, featuring USDA prime-aged beef, fresh fish and seafood, hand-picked produce, delicious appetizers and elegant desserts. Bob Kiebler has been a chef for over 30 years, and during that time has perfected many delicious dishes. Watch today as he shows how to learn the basics of grilling.
Bob Kiebler: Hi Im Bob Kiebler, chef with Morton's The Steakhouse. We have been talking a lot about grilling; let's get down to grilling the beef, the nitty-gritty. With your steaks, you want to bring them up to room temperature and now food safety is very important. So, don't leave them out all day. You just want to take the chill off, take them out, put them at room temperature for 15 to 20 minutes. And what that's going to do, it's going to allow to steak to cook much more evenly on the grill, you are not going to have cold spots, hot spots, etcetera.
Now, we have talked about marinating and dry rubs with the beef of good quality steak. We only like to use little seasoning salt, it speaks for itself, it needs no marinade. Little seasoning salt, the grill, you know when it's ready when you can't hold your hand over it for more than one or two seconds. You want to grill the beef very high, 600 to 800 degrees with beef, as hot as you can get it. What that's going to do is it's going to sear the outside, lock in all the juices. You are going to end up with a fantastic steak.
Now, for the steaks, it's very important, the utensils that you have picked to handle your meat. You want to use tongs; you want to use a spatula. Most people, many people use a fork, now that's not good because what you are going to do is with a fork is you are going to pierce the meat, the juices are going to run out. With a spatula you can let the meat and turn it with a tongs, you can grab the edge of the meat, turn it over. One mistake that many beginners make is they turn the meat too frequently. What you want to do is only turn the meat once if possible, although several times is more realistic. You want to allow the meat to develop a good char on the outside, you're going to turn it on the grill. Once the meat no longer sticks to the grill, when it's ready to release, it's ready to be turned. When the steak is thick it's going to take a little while to cook. Even on a very high grill, for medium rare, stop five minutes for each side. For well done probably about 10 minutes for each side. Now, once the meat releases from the grill it's ready to be turned. You don't want to tear the flesh, so wait till it's ready, it no longer sticks. Look at that, it's just about the right amount of char, that steak is going to be ready in about four or five minutes, that's going to be outstanding. One mistake many grillers make is they over cook the meat and overcooked steak can't be brought back to rare again. So, if you -- the best, best thing to do is to undercook it a little bit and then if you need to put it a little more fire on it, return it to the grill, finish cooking it. Now, meat is protein, so it becomes firm as it cooks, as the protein cooks it becomes firmer much like an egg white, when you cook an egg, it becomes firm. So, by touching the meat, I don't even have to cut it open, I don't need to use a thermometer and tell the interior temperature. I can just touch the meet and tell the temperature. A good analogy would be to use the palm of your hand, that's where the secret lies. Over here, this fleshy part underneath your thumb, rare, medium rare, towards the middle, medium up here, tighten your hand little bit and feel how firm that feels there. That would be more like medium well, well done. The firmer it gets, the more it's cooking. With certain steaks you can cheat a little bit like this rib out here you can -- where the muscles join you can peek in there just a little bit and see how it's cooking. This steak is still rare.
So, if you enjoy rare steak, you should probably take this off now. Now, if your steak is cooking little too fast, and you are little too much sure what you can do is pull it up, pull it down where it's little bit cooler. As you can see on this steak here the juices are starting to bubble up that means its definitely medium rare at this point. That's the way I like my steak. I'm going to take this one off the grill. Always plate up on a nice warm plate so the food doesn't get cold. If you are cooking outside in the summer time that's really not much of an issue. It always helps the meat if they rest a little bit, I'm going to cut into this and just see -- perfect medium rare, warm red center, USDA prime meat, I haven't had lunch yet, lets see what it tastes like. That's a good steak.