What does dad really want this weekend for Father’s Day? A juicy grilled thick-cut! As you make plans to come see us so that you can grill up the good stuff for dad, keep in mind these four thick-cuts that’ll be a big hit. Plus, DLM’s Chef Michael Schubert has some pro tips to help you take these to the next level.
1. Kurobuta Pork Chop
Pro tip: Keep it simple for this beautiful piece of meat. For a dry-age effect, chef Michael suggests that you buy your meat the night before you’re ready to cook. Salt it with Kosher salt and place in a air-tight container with a lid overnight in the fridge to draw out excess moisture. Then, pat dry about an hour before grilling. Season with salt, pepper, and garlic and let the meat rest at room temperature for an hour before grilling. Cook to an internal temperature of 140°F. Remove from grill to rest before serving.
2. Prime Porterhouse
Pro tip: Use Chef Michael’s tip listed above to remove excess moisture to get that dry-age effect at home. Pat dry before grilling to remove any additional moisture. Let the meat rest an hour before grilling. Season generously with Chef Michael’s DIY grill rub: combine 1 cup of fine coffee grinds, 1 Tbsp Kosher salt, 1 Tbsp black pepper, and 1 Tbsp cinnamon. Cover steak with mixture or any other seasoning of your liking, such as DLM Grilling & Seasoning Rub. As the steak’s grilling, have a bulb of garlic sliced in half and face down on the grill. Using your tongs, rub the garlic bulb over top of steak periodically while the meat is cooking and return to grill to continue to release flavor. Cook until desired doneness.
3. Prime Rib-Eye Steak
Pro tip: This cut is well-marbled and will hold up to the robust flavors you may want to add with seasoning, such as DLM Grilling & Seasoning Rub. Or, add a kick with this DIY grill rub by Chef Michael: Combine 1 cup of fine coffee grinds, 1 Tbsp Kosher Salt, 1 Tbsp black pepper, 1 Tbsp cayenne pepper all mixed together. Remember to let it rest at room temperature for an hour before grilling. Grill until desired doneness. After you remove the meat from the grill, let it rest. Add a pat of DLM flavored butter in your desired flavor.
4. Salmon Fillet
Pro tip: Look for Cedar Wood Planks in our Meat & Seafood department. The night before, soak your wood plank in flavored water (3 cups of water + only one of the following for desired flavor: 1/4 cup lemon juice, 1/4 cup Bourbon, or 1 Tbsp tandoori). Add sliced citrus of your choosing to the grill and cook until lightly charred. Season your salmon fillet with Kosher salt. Set on top of the Cedar Wood Plank and place on grill. Take citrus slice and place directly on top of salmon while grilling. Cook until desired doneness.