We have passed Labor Day and are now officially in football season! Whether it is college or pro, chances are you and your friends are getting together for some amazing games and some awesome grilling. Need some tips and maybe a great recipe to get you through the next couple of months? Mastro’s Steakhouse Chef Wade Wiestling is here to provide all the best tips for your grilling needs and a mouthwatering recipe to keep your guests happy and full!
We had the opportunity to review Mastro’s last year, and were incredibly impressed by its incredible ambiance, delicious food, service and more that make it one of the top steakhouses in Manhattan. The recipe that Chef Wade has provided for their Bone-In Ribeye, which makes me want to run out of my office and try right now, as well as those great grilling tips for you to be in the know about. For more information about Mastro’s, check out their official site. Happy Tailgating everyone!
MASTRO’S BONE-IN RIBEYE
Two 22 oz. Bone-In Ribeye Steaks
Mastro’s Steak Rub
1 oz. Hot Melted Butter
1 tsp. Chopped Parsley
- Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
- Prepare a charcoal or gas grill, or preheat the broiler and position a rack 4 inches from the element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on HIGH for the gas grill.
- Season the steaks by dredging the steaks on both sides in the steak rub, and shake off the excess rub.
- If using a charcoal grill, grill for 10 minutes, turn using tongs, and grill the other side for 10-12 minutes for medium rare, or until the desired degree of doneness. If using a gas grill, grill for 7-8 minutes. Turn using tongs, and grill the other side for 6-7 minutes for medium rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 minutes. Turn using tongs, and broil the other side for 6-7 minutes for medium rare or until the desired degree of doneness.
- To serve, slice the steaks into 3Ž4 inch thick slices, and place on a hot plate and drizzle with melted butter and fresh chopped parsley, if desired.
- Don’t Skimp On the Beef: Size matters. Steaks that are 1-inch to 1 1/2-inch are best for grilling. A thin cut is likely to get dried out. Marbling is also key because the fat throughout the steak gives it great flavor. At Mastro’s we use only USDA Prime Aged Beef. If your butcher does not have this, the next best grade is Certified Black Angus Choice grade
- Bring Steaks Out of the Cold: 30 minutes prior, have your steaks at room temperature before hitting the hot grill.
- Get your Grill Hot, Hot, Hot: Preheat grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
- Don’t Perform Surgery with a Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
- Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
- Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
- Well Done: Squeeze the base of your small finger. It should feel firm with no give.
- Let your Meat REST: Before cutting into. It allows the juices that are driven toward the center of the steak, to redistribute and reabsorb into the outer edges. As a result, less of those precious and flavorful juices will run out of the steak when you cut into it.