Steak Tips
From Chef Mick Rosacci

Start with a High Grade, Aged Steak
The USDA offers a grading inspection to evaluate the potential quality of beef – assigning it a grade of High Prime, Prime, High Choice, Choice or Select. Tony insists on High Choice, Prime, and High Prime – the best grades for grilling! We also take it a step further, aging our steaks for 21-28 days!

Grill it Right
Preheat grill and brush clean. Mist cooking grid with oil, immediately add seasoned steaks, and close the lid. Grill for 3 minutes, rotate 45 degrees, and grill 3 minutes longer for nice grill marks. Turn steaks over and reduce grill to medium and continue cooking. Remove steaks from grill early (if you like medium rare, remove them at rare), transfer to a plate and cover. Rest for 5-10 minutes before slicing or serving – this allows the steak to finish cooking, and retain more of the steak’s natural juices.