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    • Grilling Steak? Listen to Michael Symon

    Written by Brook Reilly. June 22, 2011.

    [caption id="attachment_1533" align="alignleft" width="500" caption="Tips from Iron Chef Michael Symon"]Grilling[/caption]

     

    July 4th is right around the corner, and that means some great grilling! Hopefully the weather will be good (knock wood) and we can all relax, sit by the pool, maybe try and squeeze in a round of golf, and enjoy some great home-cooked grilling with friends and family. The Cleveland website sat down with some of Cleveland's most notorious chefs when it came to grilling steaks, and are here to give you the best tips and advice. Tip: Be sure to contact Mr. Brisket for the best meat in Cleveland!

    There are as many opinions about the "best" way to cook a steak as there are experts -- and the world is full of them, right?

    We asked three Cleveland restaurateurs -- Paul Kalberer, executive chef for Morton's the Steakhouse in Tower City Center; Rick Cassara, owner of John Q's Steakhouse downtown; and "Iron Chef" Michael Symon, owner of Lola on East Fourth Street, Lolita in Tremont and other restaurants -- to offer some of their best tips.

    Here's what they recommend . . .

    Choose the right steak and thickness: First, check out the accompanying guide for the best cuts for tender grilling.

    • Most classic cookbooks and many modern chefs recommend that steaks be cut at least 11/2 inches thick, even 2 or 3 inches thick. Their reasoning: Thicker cuts can be cooked longer over high heat and develop a well-charred surface while retaining a rare to medium center. (Hint: once your thick-cut steak is properly seared or charred, finish it in a hot -- 450-degree -- oven. )

    Read more at Cleveland

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