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Summer grilling tips from Ben & Jack’s

Posted on: June 13th, 2013 by Taryn Jeffries No Comments

Did you know that June is National Steakhouse Month? With the temperatures rising it seems to be perfect timing. Who wants to turn the stove on when it’s over 100 degrees outside? It’s the perfect time to grab a cold drink and fire up the grill. Chef Admir Alibasic of Ben & Jack’s Steakhouse has offered up some great tips to get the best tasting cuts for the summer grilling season.

  • You want a cut of beef that has a higher fat content (for flavor) and tenderness. Rib eyes, strip steak, sirloins, filet mignon, porterhouse and T-bone cuts are best for grilling because of their fat content (which contributes to the flavor) and tenderness.

  • When grilling outdoors it is best to use a charcoal grill instead of a gas or electric grill. Gas grills can sometimes give the meat a gas flavor and does not distribute the heat all around (the front tends to be cooler than the back).

  • Meat should be seasoned prior to grilling and once on the grill do not touch it until it is ready to be turned over.

  • Depending on the cut and desired temperature, each side should be cooked from 6-12 minutes. Once the meat has reached your desired temperature set it aside to sit for 3-5 minutes so the juices do not run out when you cut into it.

  • When cooking meat you should be aware of the health risks of eating under-cooked meat. To check the temperature, the thermometer should be placed in the thickest part of the meat and away from bones since bones conduct heat. These are some temperature guidelines for safe temperatures: Beef: Rare/120-125F, Medium-Rare/130-135F, Medium/140-145F, Medium-well/ 150-155, Well done 160F and above; Poultry: 165-175F (all poultry must cook through); Pork: 150F.

Would you rather have Chef Alibasic face the heat of the fire? Ben & Jack’s Steakhouse is celebrating Arizona’s hot temperatures with a sizzling summer special featuring a bacon twist. Offered now through Labor Day, each guest will receive a free side of Ben & Jack’s signature Sizzling Canadian Bacon or Bacon Stuffed Olives Martini with the purchase of any entrée. Served extra thick by the slice, the Sizzling Canadian Bacon can be found on Ben & Jack’s award-winning menu year-round as an appetizer. Ben & Jack’s Steakhouse also has a special pre-fixe menu for summer. For only $48.95, guests can enjoy a memorable three course meal featuring delicious salads, steaks, sides and desserts.

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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