The Lobels' Grilling Tips
"Because prime meat is dear, it must be treated with respect both before and during grilling."
This week's grilling tips come from a family that is regarded as the premiere butchers in the country—The Lobels. Nathan Lobel started it all in Austria during the 1840's when he began to raise beef cattle. Later he opened a slaughterhouse and his grandson Morris joined the family business that would later become a meat empire. Morris took the technique and work ethic his grandfather taught him and in 1911 he emigrated to the United States. Eventually Morris settled in New York where he opened a butcher shop in the Bronx, which he later moved to their current Madison Avenue location.
Extremely high quality and outstanding service were self-proclaimed obsessions of Morris Lobel and nothing has changed to this day. Today, Morris' son, Stanley along with Morris' grandsons, Evan, Mark, and David carry on the 5th generation of superior meats and customer service.
It's not all work and no play for this family, they let loose by firing up the grill with good friends, good drinks, and of course, great meats. This week we've got straight-forward meat and grilling advice from the Lobels' cookbook, Prime Time Grilling and from Evan Lobel himself.
The Optimal Meat to Grill, for Optimal Flavor
"The finest beef you can buy is prime. If you can acquire it, it will unquestionably taste better than the other grades. Because prime meat is dear, it must be treated with respect both before and during grilling." Evan's favorites: Porterhouse, T-bone, Rib steak, NY Strip, Hanger and skirt. However, if he had to pick one? "I like the Porterhouse. Since it has both the strip and the filet; I feel like I’m getting two steaks in one."
Meats to Avoid Grilling
"It can be tough to grill a filet mignon sometimes. Most filets are very lean and need some extra help like butter or olive oil to get a nice outer crust." In Prime Time Grilling the Lobels write: "The small, thick steaks, perfect for individual servings, are soft and tender, which is appealing to grill cooks. But filet mignon is not always as flavorful as other steaks. Therefore, we think it's important to rub it with olive oil, salt, and pepper before grilling to enhance the flavor."
How to Season a Great Piece of Meat
"I simply use a good course salt like Maldon Salt and some ground pepper. About a 1/2 teaspoon of salt on each side of the steak and a few grinds of pepper." Another suggestion from the Lobels: "When you are ready to prepare the beef—whether you are marinating it or grilling it virtually unadorned—take it from the refrigerator and let it come to room temperature. Pat the meat dry with paper towels and then either marinate it, rub it with dry rub, or otherwise prepare it for the grill."