Grilling Tips | Citarella

Summer Is Peak Grilling Season

Recipes lean simple, and the focus is on fresh ingredients, enhanced by a smoky char. If you’re new to this technique (or just need a refresh) we’ve compiled guidelines below that will help you cook steaks and seafood to perfection. Every single time.

According to our Master Butcher and Meat Specialist, Charlie.

1. START WITH THE BEST

A great steak begins with the highest-quality beef, which is why we dry-age our beef for a full 21 days.

2. PREP: CLEAN THE GRILL

We recommend cleaning the grates every time you use your barbecue. Removing the build-up promotes even heat transfer and even cooking.

3. CREATE TWO COOKING ZONES

You need two types of heat to cook on the grill. The first is direct heat for searing meat and adding char marks; the second, indirect heat, where the beef can cook through.

4. HOW TO COOK IT PERFECTLY

Preheat your grill to 500°F. Brush steaks with olive oil and season with salt. For medium-rare doneness, sear 1-inch-thick steaks over direct heat for approximately four minutes per side. For a higher degree of doneness, move steaks to indirect heat to finish cooking.

From Citarella Owner—and original fishmonger—Joe Gurrera’s cookbook, Joe Knows Fish.

GAS VS: CHARCOAL:

“I prefer charcoal because it gets hotter than a gas flame. Hot grates are ideal for searing fish. I also like the flavor food gets from an open fire.” No outdoor grill?
Use a cast-iron French grill inside.

GREASING YOUR GRATES IS A MUST.

“If you don’t do it, your fish will stick. Always oil your grill before fish touches it. To do this, use a folded paper towel dipped in a food-grade oil and, holding it with tongs, liberally rub the grates. You can use a spray oil, but if there’s a flame, be careful because it may flare up.” For more tips (and recipes!), order your copy of Joe Knows Fish now.