Summer Grilling Tips From Stew Leonard’s Executive Chef
Plus, a mouthwatering Tomahawk steak recipe for your next summer barbecue.
Stew Leonard Jr., courtesy of Stew Leonard's
There’s not much better than a good burger fresh off the grill, and there’s not much worse than a good grilling experience gone bad. (We’re looking at you, deep-fried turkey that sets a house on fire.) To avoid these types of pitfalls, we got in touch with Michael Luboff, executive chef at local grocery mainstay Stew Leonard’s, to give us his top tips for safe and effective grilling this summer. Follow along as you grill up a classic Tomahawk steak, perfect for Father’s Day, Independence Day, or just a good old-fashioned Sun-day!
Essential Grilling Tips
1. Check propane levels before the weekend, so you do not run out before the grilling fun can begin!
2. Prepare the grill. Just before cooking, lightly oil the grilling rack to keep meat from sticking to the grill, or tearing when you turn it, so it will not lose any of its natural juices.
3. Keep the grill clean. The best time to clean the grill is when the grill is still hot. You can also spray the grill (only when off) with a non-stick spray to release any leftover food particles. After cleaning, be sure to keep grill dry to enhance grill life and keep food clean.
4. Keep the lid on the grill closed as much as possible. Turn food sparingly.
5. Grill safely and wash hands and surfaces often.
6. Cook all foods to their proper temperatures using an instant read thermometer. Ground beef should be cooked to 160º Fahrenheit, or until the centers are no longer pink and the juices run clear. Steaks should be cooked to at least 145º Fahrenheit and can have pink centers.
7. Do not re-use plates and utensils that were once used for raw meats.
8. Always refrigerate leftovers right away.
Recipe: Grilled Tomahawk Steak with Foil-Roasted Shallots
• 1 Tomahawk steak, appx. 2lbs
• Salt & pepper to taste
• 6 cloves garlic, crushed
• 1lb shallots, peeled
• ½ cup olive oil
Dry steak on both sides with a paper towel. Season both sides liberally with salt and freshly cracked black pepper.
Rub both sides of the steak with a drizzle of olive oil and the crushed garlic.
Toss the shallots with the ½ cup of olive oil. Place in the center of a large piece of foil. Bring the corners together to form a pouch.
Heat grill to medium to medium-high heat.
Grill the steak 10 minutes per side or to desired doneness, ensuring the center reaches at least 145ºF.
While the steak cooks, place the foil pouch on a corner of the grill away from the high heat.
Remove the steak from grill and let rest at least 5 minutes. Empty the roasted shallots over the steak, then slice and serve!