Featuring Monthly Recipes, Restaurant Celebrations & News
Issue 38 July 2008
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Picnics, baseball games, firing up your grill—these are just a few things that remind us of summer.
Now that we're enjoying some warm days our outdoor dining areas are full of life! Our guests tell us there’s nothing better than sitting on our patio enjoying a juicy burger with an ice cold beer on a lazy summer afternoon. We agree, but when you have places to go and people to see it’s hard to find free time. Before we know it, Labor Day is here and we’re wondering where summer went! So the next time you’re running off to a picnic, baseball game, family reunion, you name it--we’ll fire up our grill so you can take it to go! Visit our BBQ Catering To Go menu. We hope it'll allow you to squeeze in an extra summertime moment!
 
Ask Chef Neal Corman
Chef Neal receives lots of grilling questions from our loyal readers, so every month we will feature his answer to a question.
I am trying to judge how a steak is cooked by the way it feels. I try to determine how the meat rebounds to the touch. May I have a professional opinion?
 

Dear Steve:

There are many ways both professional cooks and would-be grillers have come up with to reach their desired perfection in grilling. The most common way seems to be by attempting to compare the steak to a portion of their own body (in various states of contraction or relaxation). I don’t know why, but this seems to be what people think the “professionals” do. You have to trust me on this one Steve, it's not.

The truth is it depends on a couple of things. The cut of meat, the thickness of the steak, if it is aged--and if so how long--and how much “char” or “crust” there is on the surface of the meat from cooking. Sure there are guides for feeling a steaks doneness, but they tend to be subjective. (see touch method guide at the right)

There are only two sure-fire ways to consistently get the temperature thing right--cook a lot of steaks and get use to how efficiently and effectively your grill performs, or take their temperatures with an instant read thermometer. Here is a guide to go by:

PITTSBURG
Seared outside, cold inside		 80 - 100 degrees
RARE
Red and cool on the inside		 110 - 120 degrees
MEDIUM RARE
Red and warm on the inside		 120 - 130 degrees
MEDIUM
Pink and hot on the inside		 130 - 140 degrees
MEDIUM WELL
Slightly pink and hot on the inside		 140 -150 degrees
WELL DONE
Cooked throughout		 150 - 160 degrees

I listed a range so you can adjust for any carry-over cooking. Pull the steak off the grill at the lower end of the temperature range for each desired level. Thick steaks should rest 10-15 minutes before serving. Their internal temperature will rise 5-10 degrees during this time.

Good luck. And oh, there could be worse things to do than cooking steaks until you achieve that perfect one!

Enjoy,
Neal Corman

Need grilling advice? E-mail Chef Neal Corman

The Touch Method
If you are determined to use the touch method, here are some guidelines. Keep in mind though, it is subjective.

PITTSBURG: Feels crisp on the outside with no resistance on the inside.
RARE: Very soft when touched
MEDIUM RARE: Feels soft when touched
MEDIUM: Offers resistance when touched
MEDIUM WELL: Firm when touched
WELL DONE: Very firm when touched

The problem with using this method is how “firm” is firm, how “soft” is soft and what is the relative amount of resistance used to compare a steak to? You can drive yourself to eating tofu trying to figure this one out. When you cook steaks for a living (as we do), you develop an intrinsic “feel” for the time it takes to cook a piece of meat. Sure my cooks may lightly push on the meat with their tongs or squeeze the sides to get an idea of the temp, but ultimately they just know...it’s their job.
Black Pepper Crusted Beef Tenderloin

1 beef tenderloin (approximately 6 pounds)
3 tbsp olive oil
3 tbsp Kosher salt
1/2 cup cracked black pepper

Cut the “chain” off of the side of the tenderloin and remove all the excess fat and “silver skin.” A good butcher will do this for you if you ask.

Fold the ends under and truss up the tenderloin (Your fold should be approximately 2-1/2 inches. The reason you do this is to prepare the tenderloin to make it the same thickness for even cooking.)

Coat tenderloin with olive oil and cover with salt and cracked black pepper.

Grill over direct heat for 1-2 minutes on each side until evenly marked on the outside.

Finish over indirect heat for an additional 15 minutes until internal temperature reaches 115-120 degrees (for medium rare).

Remove from heat and allow tenderloin to rest for 10 minutes.

Remove string and slice as needed.


Yield: 15 portions
©2008 Weber Grill Restaurant. All rights reserved.
  
Sangria
You asked for it and we’re giving it to you—a sangria recipe for your summer parties.

Sangria Base
1 Granny Smith apple (cut into 1/3" cubes)
1 Red Delicious apple (cut into 1/3" cubes)
1 Bartlett pear (cut into 1/3" cubes)
1 medium orange (cut into 1/3" cubes)
2 limes (cut into 1/3" cubes)
2 cups sugar
3/4 pint orange juice
3/4 cup brandy
3/4 cup triple sec

3 bottles red wine, chilled

For the Sangria Base
Combine all ingredients (except for the red wine) and mix gently.

Place in a container and refrigerate for 24 hours.

Combine the Sangria Base with equal parts Chilled Red Wine and serve.


Yield: 1 Gallon (ready to serve)
©2008 Weber Grill Restaurant. All rights reserved.
  

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