Morton's Steakhouse

By Linda Kavanagh

There are still many weeks left for a good night of grilling outdoors and so we have turned to the experts at Morton’s Steakhouse in Stamford to ask them for grilling advice - how to cook the perfect steak!

I consider myself to be a really good cook. I do! So, how did I screw up the barbeque chicken the other night? I marinated the chicken with dry-rub spices for an entire day. Then, I basted the thighs and legs in my favorite barbeque sauce (Jack Daniel's brands are wonderful!) and let the chicken bake in the oven for a half an hour. Then on to my hot grill they went. Before I even had time to scoot back inside to the kitchen to grab my basting brush, my patio filled up with smoke and just like that, my chicken had burned! As I turned the pieces over, all I could see was a black char. Turns out, the rack was too low to the coals, I didn't let the coals burn off enough, and I should have never walked away, leaving the skin of the chicken vulnerable to flare-ups. I should know better. My heart sank. Thankfully, the side dishes were great and my back-up burgers did the trick. But, I went to sleep a wounded woman....

My boyfriend wanted to try doing some steaks the next night. Even I can't mess that up, I thought. But, just to make sure, and to get a refresher course on grilling the perfect steak, I went straight to the experts, Morton's Steakhouse in Stamford. Morton's knows steak. Last year alone, the chefs at the company's 68 restaurants broiled and grilled more than 2,400,000 steaks. Here's what I learned:

It all begins and ends with the beef. Look for USDA prime, grain-fed aged beef. Unmatched for taste and tenderness, it features superior marbling - the fat speckled throughout the meat that gives the steak its great flavor. Marbling is a primary indicator of a steak's quality. But since only 2% of all beef is good enough to be graded USDA prime, it's always in short supply. If you can't find prime beef the next best grade is choice. When you buy choice, be sure to look for cuts with abundant marbling.

Size Does Matter! In grilling, all steaks are not created equal. Thickness is very important. Steaks at least 1" to 1 ½" thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. A thinner cut, anything under an inch, is likely to dry out on the grill.

Bring 'em in from out of the cold. Steaks should be at room temperature before grilling.

Check the oil. Before you begin, lightly oil your grilling rack. It keeps the meat from sticking and tearing and losing its natural juices.

It's got to be hot! Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It's during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices. In fact, Morton's chefs agree that high direct heat is almost as important as the meat itself.

Use a seasoned approach: Add a bit of seasoning before placing the steak on the grill. Some salt and pepper can do wonders. Try Lawry's seasoning salts, or even Goya Sazon Seasoning packets.

#1 Grilling mistake is overcooking, say Morton's chefs. Cooking steaks on the grill too long will cause moisture to evaporate, increasing the likelihood that the meat will be tougher and less juicy. While many are concerned with cooking off any bacteria, taking it to the extreme is a waste of time, and good beef.

Never stick a fork in it! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it's being boiled.

Medium or rare? Morton's chefs recommend using the palm of your hand:
- For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
- For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
- For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, Morton's chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.

One good turn is enough! After you put your steak on the grill, don't turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.

Won't let go? If the steak sticks to the surface when you're trying to turn it over. Stop trying.
It's a sure sign that it needs more searing on that side. Give it more time.

Keep your lid on! By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.

Thank you Morton's for setting the record straight!

With a few more months left of grilling season, then on to tailgating party season, I'm looking forward to putting my newfound knowledge into action. Well, it's off to Stew Leonard's to pick up some top quality meat so I can get my meat all seasoned up for tonight's successful barbeque!

Morton's Steakhouse
UBS Warburg Building
377 North State Street
Stamford, CT 06901
tel:203-324-3939