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We’re helping you get dinner on the table, and not just for tonight.
Chef Bill Mullins from L’École Culinaire stopped by to show us how to do just that along with tell us about an exciting class this weekend.
Top 3 tips for grilling steak:
- Some cuts of meat are better for grilling than others. Learn the difference in the cuts and the characteristics of how to cook each one. Do you prefer to grill strip steaks and pan sear Filet mignon? Ultimately, no one can tell you what you like, you have to find it for yourself.
- A lot of places sell poor quality meat, so choose a reputable supplier. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry.
- If you followed the first two rules, don’t take a beautiful steak and cover it with other flavors. Sauces, rubs and butters are fine but if I’m going to eat a steak, I like to taste steak. If you are using a lesser cut of meat or poorer quality, marinades are a great tool. But we are talking steak here, and all it needs is a little salt, pepper and some heat to cook over.
- Grill Master Cooking Class
- 11 a.m. – 2 p.m.
- L’École Culinaire
- 1245 Germantown Pkwy.
- (901) 759-5000
- Class Cost: $65
- Interested In Becoming A Chef?
- Fall Term begins August 8th!
- Call for a campus tour:
- (901) 759-5000
