Chef Josh Hill, Executive Chef at Lou Nanne's, shares easy tips for grilling outdoors:
(1) Always start with a hot grill
(2) Select a quality piece of meat, paying attention to marbling, thickness and cut
(3) Season generously with salt and pepper
(4) Let the steak cook in peace. Don’t move it around the grill too much
(5) Invest in a meat thermometer to determine temperature to ensure the steak is over- or under-cooked.
Niman Ranch Prime Bone-In Rib Eye
Pick out the perfect steak – When selecting a steak, you should look for is proper aging and marbling. The flesh should be pink and marbled well. Marbling indicates the fat content throughout the meat and gives the steak a “melt in your mouth” taste and texture. In addition, the cut should be at least an inch thick to ensure proper temperature distribution.
Make sure your grill is hot enough to sear the meat properly – You want the grill hot enough to seal in the juices, as that’s where the flavor is located.
Seasoning the steak properly is essential – Make sure to liberally season with kosher salt and course ground black pepper.
Don’t overcook your steaks, unless you want it well done – We recommend medium rare to medium for the Rib Eye are cooking today. This temperature is perfect for this cut of meat because it’s hot enough to melt the fat inside, but not hot enough to dry out the steak. Essentially, you’re looking for a temperature between 120 and 130 degrees Fahrenheit maximum.
Lastly, let your steak rest for five minutes so the juices can redistribute back into the meat as it cools. If you don't do this, all the juices will come out once you cut into the steak, which is far from optimal.
Lou Nanne’s is a new, contemporary restaurant located in the Centennial Lakes neighborhood in Edina. The steak-centric, but diverse menu offers beef sourced from Niman Ranch and thoughtfully crafted sandwiches and salads. In addition to serving a wide variety of dishes that are perfect for lunch or dinner, Lou Nanne’s also features an extensive dessert menu, consisting of unique creations prepared by an in-house pastry chef.
(1) Always start with a hot grill
(2) Select a quality piece of meat, paying attention to marbling, thickness and cut
(3) Season generously with salt and pepper
(4) Let the steak cook in peace. Don’t move it around the grill too much
(5) Invest in a meat thermometer to determine temperature to ensure the steak is over- or under-cooked.
Niman Ranch Prime Bone-In Rib Eye
Pick out the perfect steak – When selecting a steak, you should look for is proper aging and marbling. The flesh should be pink and marbled well. Marbling indicates the fat content throughout the meat and gives the steak a “melt in your mouth” taste and texture. In addition, the cut should be at least an inch thick to ensure proper temperature distribution.
Make sure your grill is hot enough to sear the meat properly – You want the grill hot enough to seal in the juices, as that’s where the flavor is located.
Seasoning the steak properly is essential – Make sure to liberally season with kosher salt and course ground black pepper.
Don’t overcook your steaks, unless you want it well done – We recommend medium rare to medium for the Rib Eye are cooking today. This temperature is perfect for this cut of meat because it’s hot enough to melt the fat inside, but not hot enough to dry out the steak. Essentially, you’re looking for a temperature between 120 and 130 degrees Fahrenheit maximum.
Lastly, let your steak rest for five minutes so the juices can redistribute back into the meat as it cools. If you don't do this, all the juices will come out once you cut into the steak, which is far from optimal.
Lou Nanne’s is a new, contemporary restaurant located in the Centennial Lakes neighborhood in Edina. The steak-centric, but diverse menu offers beef sourced from Niman Ranch and thoughtfully crafted sandwiches and salads. In addition to serving a wide variety of dishes that are perfect for lunch or dinner, Lou Nanne’s also features an extensive dessert menu, consisting of unique creations prepared by an in-house pastry chef.
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