HUNTER
HUNTER LEE. SHOWING US ALL THE THINGS YOU
CAN STILL GET FOR DAD.
>> MANY OF YOU MIGHT BE
GRILLING THIS WEEKEND.
THE WEATHER WILL BE PERFECT.
RINGSIDE STEAKHOUSE JOINS US
WITH SOME TOP TIPS.
WE WILL THROW THE STEAK ON THE
GRILL.
GRILL.
GRILL. LET'S START WITH THE BASICS.
I ALWAYS GET OVERWHELMED WHEN I
GO TO THE GROCERY STORE AND I
AM TRYING TO PICK THE RIGHT
STEAK.
STEAK.
STEAK. WHERE DO YOU START?
>> I THINK THE RIBEYE IS THE
BEST FOR GRILLING.
I THINK IT IS A GREAT STEAK
WITH A LOT OF MARBLING --
THE FILET MIGNON IS A GREAT
STEAK.
STEAK.
STEAK. BUT IT CAN DRY OUT ON A HOT
GRILL.
GRILL.
GRILL. >>
GRILL. >> WHAT YOU HAVE TODAY?
>> THIS IS A BONE IN RIBEYE.
I MARINATED IT OVERNIGHT AND
GRILLED IT.
GRILLED IT. >> IS IT READY TO TASTE?
>> IT IS.
>> IT IS.
>> IT IS. >> WHAT ARE YOUR TIPS?
>> THIS IS A PRETTY ROBUST
MARINADE.
MARINADE.
MARINADE. THERE ARE A LOT OF INGREDIENTS.
SO IT CAN MARINATE PRETTY
QUICKLY.
QUICKLY.
QUICKLY. IF YOU WANT MORE FLAVOR IN YOUR
STEAK, YOU CAN LEAVE IT IN
LONGER.
LONGER.
LONGER. THIS ONE WILL DO THE JOB PRETTY
QUICKLY.
QUICKLY.
QUICKLY. SO WITH THIS ONE, YOU THROW
EVERYTHING IN A BOWL.
>> YOU CAN EYEBALL IT?
>> YOU CAN EYEBALL IT OR IF
YOU LIKE A LOT OF GARLIC, YOU
CAN CHANGE IT UP.
>> WE HAVE SOME COLEMAN'S DRY
MUSTARD.
MUSTARD.
MUSTARD. THIS IS A GREAT MARINADE FOR
BEEF OR PORK.
WE HAVE SOME BLACK PEPPER.
>> AND SOME SALT.
>> SOME KOSHER SALT.
>> AND WE HAVE SOME THYME.
AND A LOT OF GARLIC.
>> A LOT OF GARLIC.
>> WE LIKE THE GARLIC.
AND WE HAVE SOME RED LINE.
>> ARE THERE CERTAIN TYPES
THAT YOU LIKE.
>> CABERNET SAUVIGNON WITH
STEAK.
STEAK.
STEAK. >>
STEAK. >> AND WE HAVE SOME HONEY.
>> AND THEN YOU MARINATE IT.
DO YOU LIKE FOR IT TO SIT
OVERNIGHT OR IS THAT NOT
NECESSARY?
NECESSARY? >> IT IS NOT NECESSARY.
-- THAT IS A BALSAMIC VINEGAR
AND OLIVE OIL.
IT IS NOT NECESSARY.
THE LONGER YOU MARINATE, THE
MORE FLAVOR.
MORE FLAVOR. >> YOU COULD DO A COUPLE OF
HOURS.
HOURS.
HOURS. IT
HOURS. IT DOES NOT HAVE TO BE A REALLY
LONG PROCESS.
LONG PROCESS. THAT IS PRETTY MUCH ALL THERE
IS TO IT.
IS TO IT.
IS TO IT. YOU MIX IT ALL UP AND YOU PUT
THE STEAK IN A PAN AND TURN
THEM.
THEM.
THEM. THE
THEM. THE MARINADE WILL SEPARATE A
LITTLE BIT.
LITTLE BIT. >> WHAT I LIKE TO DO IN THE
RESTAURANT IS VACUUM PACKAGING
SO YOU DO THE MARINADE AND THE
STEAK AND THE VACUUM PACK AND
IT MARINADES QUICKLY.
>> I NEED TO TRY THIS STEAK.
>> GRAB A FORK AND SEE HOW I
DID.
DID.
DID. >>
DID. >> WOULD IT BE GOOD TO DIP IT
IN THERE?
IN THERE?
IN THERE? >> AND THE TEMPERATURE FOR
THE GRILL?
THE GRILL? >> FOR GRILLING, THE RIGHT
SET UP IS REALLY IMPORTANT.
SO YOU WILL HAVE A STRAY BOTTLE
--
--
-- COULD
-- COULD YOU HAVE THE FLAREUPS
WHERE IT IS PROPANE OR
CHARCOAL.
CHARCOAL.
CHARCOAL. AND YOU WANT TO HAVE UTENSILS
THAT HAVE
THAT HAVE
THAT HAVE LONG HANDLES ON THEM.
BECAUSE THE HOT GRILL WILL BURN
YOU.
YOU.
YOU. ONE
YOU. ONE THING I REALLY LIKE TO DO
--
--
-- ESPECIALLY WITH CHARCOAL IS
HAVE A DESCENDING TEMPERATURE.
I HAVE A HOTSPOT AND A MORE
MODERATE SPOT AND A WARM SPOT.
>> WE WILL PUT THE RECIPE ON
THE PORTLAND TODAY FACEBOOK
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