Get Your Grill On!

How to Grill the perfect steak photo small

Oh what fun we had improving our steak grilling skills at the Salt Lake Culinary Center! For those of you who missed the “How to Grill the Perfect Steak” class, here are some great tips on how to get your steak to tasty perfection provided by Chef Mollie.

Chef Mollie’s Tips to Grilling the Perfect Steak

Give’em Some Air: Let your steaks sit on your countertop for, at the very least, 20 minutes prior to grilling. The problem with throwing your steaks on the grill straight from the refrigerator is they will take longer to cook, therefore you run to the risk of under, or worse, over cooking them. Steaks at room temperature take seasoning better and cook faster.

Don’t You Dare Touch That:  Once the meat hits the grill DO NOT FUSS WITH IT! When the meat first hits the heat source it immediately adheres. If you try to move the meat before a nice outer crust has formed you’ll just tear the protein’s surface.

Give It a Rest: All proteins need to rest after cooking. With beef, I recommend resting the meat for at least 10 minutes, 15 to 20 would be better. This time will allow the meat’s juices to redistribute throughout the meat resulting in a more flavorful, moist steak.

Don’t stop there. Top off the steak with a dollop of this Herb Butter with Roasted Shallots recipe. This was tried and tasted at the cooking class and it’s proven delicious!

Herb Butter with Roasted Shallots (Serves 4)

  • 1 medium shallot, peeled
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 stick (1/2 cup) butter, room temperature
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 teaspoon grated lemon zest

1. Preheat oven to 350° degrees. Place the peeled shallot in a square of aluminum foil, drizzle with olive oil and season with salt and pepper. Fold up the foil into a bundle and place in the oven until completely softened, about 1 hour. Remove from oven and cool completely.

2. Pulse the shallot and all remaining ingredients in a food processor until combined.

3. Using a spatula, remove the butter from the food processor and onto a piece of saran plastic wrap. Using your hands, fold the plastic wrap over the shallot butter mixture and form into a log. Twist the ends tightly and roll the butter-log back and forth on a clean table top to distribute evenly.

Tie off twisted ends of the plastic wrap and place in the refrigerator for 30 minutes to firm up before serving.

Note: The Roasted Shallot Herb butter is what is known as a compound butter. Compound butter can be frozen for up to three months.

See what cooking class you’d like to try at the Salt Lake Culinary Center: www.saltlakeculinarycenter.com/classes/calendar