KANSAS CITY, Mo. - This Memorial Day weekend is like the kick-off of grill season. Chef Ray Comiskey from Capital Grille has tips to make you look like a master.
When it comes to steaks, some fat is good. It gives the steak flavor. So look for marbling. Also, a thick steak is better.
"Don't ever get a steak that's less than 1-inch thick," says Comiskey. "It cooks so fast that it will burn on the outside and rare on the inside. So we want to cook it hot fast and then slow it down."
When it comes to fish you want a type of fish that won't fall apart on the grill.
"You want a steak-ier type fish. Salmon's always a good choice because it's real meaty. Tuna is a steak-ier type fish and then Chilean sea bass."
You also need to have a very clean, hot grill. 650 degrees is perfect. Clean the grill with olive oil and a rag to avoid those wire grill brush bristles.
To season your meat, you can use a rub or a marinade. Marinades require time to sit and are best for tougher cuts of meat.
Chef Comiskey recommends pouring your marinade into a plastic bag, so you don't have to make as much of your marinade.
Get Chef Comiskey's recipe for Kona crusted sirloin with shallot butter: http://bit.ly/1ajyzUa