Grilled to perfection

ASK THE CHEF

Ask The Chef

June 11, 2006|By BILL DALEY | BILL DALEY,CHICAGO TRIBUNE

The steak recipes in the just-published Morton's Steak Bible were tested in a home kitchen using ordinary broilers, gas grills and charcoal grills. "We were impressed with the results," writes co-author Klaus Fritsch. That's saying something, given that he is co-founder, with the late Arnie Morton, of Morton's steakhouses (one of which is in Baltimore).

In the book, written with food writer and cookbook editor Mary Goodbody, Fritsch insists that the meat (except ground meat) be brought to room temperature and sprinkled lightly with seasoned salt before cooking. And when it comes to cooking, turn the steak only once and never puncture the meat.

NEW YORK STRIP STEAK

MAKES 6 SERVINGS

Vegetable oil cooking spray

3 aged New York strip steaks, about 20 ounces each, about 2 inches thick, at room temperature

1 tablespoon seasoned salt

Heat a charcoal or gas grill sprayed with vegetable oil or cooking spray until the coals are medium-hot for the charcoal grill or the burners set on high for the gas grill.

Sprinkle steaks lightly on both sides with seasoned salt. Grill steaks, turning once, until desired degree of doneness, about 10 minutes each side for medium rare.

Note: This recipe, adapted from Morton's Steak Bible, offers directions for charcoal or gas grills. It suggests spooning some prepared au jus on top of the sliced steaks. The restaurant company uses its own blend of seasoned salt at its steakhouses; author Klaus Fritsch suggests you use your favorite store brand.

Per serving: 427 calories, 28 grams fat, 11 grams saturated fat, 124 milligrams cholesterol, 0 grams carbohydrates, 42 grams protein, 862 milligrams sodium, 0 grams fiber

Bill Daley writes for the Chicago Tribune, which provided the recipe and analysis.

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