Page 64 - August 2015 Life In Naples Magazine

Shula’s Steak House At The Hilton Naples 5111 Tamiami Trail North | 239.430.4999

BBQ Tips from Shula’s Steak House

CHEF PETER FARRANDor those of you who grew up in the US, you know what the first days of the summer season

signal – time to get outside and cook on the grill! For the majority of the US, the long winter

F days really make us yearn for the warm sunny days of summer – and the sounds and smells
that juicy burger or sizzling steak cooking on the grill creates.
Here at Shula’s Steak House Naples we know steak, so we decided to poll our corporate chef Peter Farrand, for
his tips on buying and grilling the perfect steak on your own home grill.

Chef Farrand says to look for a cut of meat with the most amount of “marbling,” the small white flecks of fat
dispersed throughout the lean red muscle of the meat. By choosing a piece like this, the flavor of the meat and
tenderness are enhanced. It also adds to the chew-ability of the steak.

How to prepare your steak offers a wide variety of options. Some stay
with the traditional grilling with charcoal or gas, while others like the
flavor that wood chips provide. Using a strong pair of 12” tongs, a
flexible spatula, and a high-quality grill brush, round out a good group
of tools for the at home griller.

Keeping the lid on the grill is what Chef Farrand recommends.
Starting with a good hot grill and keeping the lid on while cooking
will keep the heat inside and provide the best grilling results. To keep
food from sticking to your grill, Chef suggests cleaning and scraping
the grill regularly with a good brush. Use of an oiled paper towel or
cloth after cleaning will assist with keeping food from sticking as well
as ensuring you pre-heat the grill prior to use.

A tougher question was posted to Farrand that asked how
to know when the food is done. This is a tough one for the
average backyard griller, so he suggests using a meat
thermometer inserted horizontally rather than
vertically. This way you will avoid a false temp
reading. Another option to test is how the item
feels. With a few exceptions, the softer the item
or the easier the “yield” the less cooked it is. A
firm item with a good “bounce” back is more
cooked. Good rule of thumb to most cooking
is that you can always put food back on the
grill to cook a little longer, but you can’t take
it away once it has been overcooked.

No matter which way you cook it; the
tools you use and the procedures you follow
can make a difference.

Have a happy and safe rest of the
summer grilling season from your friends
at Shula’s Naples!