Grilling Tips

Grilling has become a year-round activity, regardless of whether you live in Miami or Alaska. And few things taste as great on the grill as a bigGrilledTBoneSteaksWithChiliRub-0511, juicy steak. So we asked our Chef Shane Maack, “What’s the secret to grilling the perfect steak?” Here is what he told us….

Choosing “the one”

  • Fat is flavor, so the perfect steak, “the one,” will have fat marbled throughout.
  • Lean cuts have very little fat and this generally means that the steak will be tough when cooked and will have much less flavor. You can supplement the flavor by marinading or tenderizing with a mallet or multi-blade tenderizer.
  • It’s okay to choose a great steak based on price, but just be aware that a lower cost per pound often means you will get a less flavorful cut that gets tough when cooked.
  • Great grilling steaks include:  NY Strip, Ribeye, Porterhouse, T-Bone and Filet Mignon.

The art of grilling

  • Preheat your grill on high to get a perfect sear and grill marks. Turn down to medium to finish cooking.
  • Flip your steak once. Let it cook without handling it too much. If it starts to burn, move to a cooler area of the grill.
  • A great steak only needs a little salt and pepper to make it absolutely delicious but seasoning blends like our Sweet ‘N’ Spicy Cocoa Rub or sauces like our Red Wine Cooking Sauce or Ginger-Orange Cocoa-Yaki Sauce can really take it to a new level.
  • The best way to check to see if your steak is properly cooked is to use a calibrated meat thermometer.
  • RARE – 125°F
  • MEDIUM RARE – 135°F
  • MEDIUM – 145°F
  • MEDIUM WELL – 150°F
  • WELL – 160°F

Enjoying the Perfect Steak

  • Let your steak sit for five minutes before cutting it. This will allow the juices to settle and stay inside when you cut it.
  • For a more tender bite, always cut across the grain.
  • If your steak seems a little dry, try adding a little fat like a drizzle of olive oil or some butter, preferably a seasoned compound butter. (see below)

Sweet ‘N’ Spicy Compound Butter


  • 1 stick butter, slightly softened
  • 1 Tbsp DCD Sweet ‘N’ Spicy Cooca Rub


  • Whip Butter and Sweet ‘N’ Spicy Cocoa Rub until butter is smooth and Rub is thoroughly incorporated.
  • Scoop into small balls or mold into desired shape, taking care not to melt the butter
  • Serve on steak, baked potatoes or cooked veggies!!