Grilling Tips from Eataly’s Meat Master

Memorial Day marked the unofficial start of summer, and in conjunction, the start of grilling season. It’s out with the heavy braises and in with the flash-grilled cookery, as appetites lighten up and cravings shift towards patio-friendly, cookout-style eats. Here to help navigate the task of home grilling is Peter Molinari, head butcher for Eataly U.S.A.

When it comes to apropos cuts of meat prime for grilling, Molinari suggests a porterhouse prime dry-aged steak, prepared simply with a bit of olive oil, sea salt, and black pepper. Calling the cut tender and rich, he says that marinade takes away from the flavor, so opt otherwise. Another stellar steak option on deck at Eataly is the Piemontese boneless rib-eyes and Piemontese New York strips, both hefty hunks of meat derived from Toro Ranch in Nebraska. Per Molinari, this is a breed of cow that produces muscle with minimal fat, making it lean but tender. “On hot days, you want light and easy; something tender and healthier,” he says. 

In terms of cooking said steaks, it’s all about garnering a good sear on both sides over high heat. Steaks that are roughly 1 1/2 inches thick take about four minutes per side, ample time to develop a nice crust on the outside while retaining a succulent interior. The butcher prefers his steaks fairly un-adorned, but he says you can’t really go wrong with natural steak bedfellows horseradish and Gorgonzola. 

Aside from steak, Eataly also offers a tantalizing spread of housemade, nitrate-free sausages and burgers made with prime dry-aged beef and short rib, which beget patties that are juicy, moist, and intensely flavorful. While at Eataly picking up your meat, Molinari also suggests rounding out your imminent meal with some I.P.A. or Barolo. 

Eataly
43 E. Ohio Street, Chicago
(312) 521-8700
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