Chef Tony's culinary excellence continues to win the admiration of guests and critics alike. Now featuring a diverse, internationally-inspired menu, Chef Tony is proud to offer his tricks to the trade (how to's, great at home secrets for cooking the perfect meal) and his step by step to favorite family recipes.
Tips for Grilling A Perfect Steak
Chef Tony was asked to hand off some tricks to the trade. Here's what he recommends for making the perfect steak.
Where to buy it & what kind of cut: "I'd suggest a good ribeye since it has a nice combination of fat and tenderness. Use a 3/4" - 1" cut, especially if you want a nice caramelization and want it to be tender and juicy. I usually go to McCall's or Lindy & Grundy to buy meat. There are even some good butchers at the farmer's market, but since I like to cook with the freshest ingredients, sometimes its difficult to find meat that's not frozen since most farmer's markets don't have a USDA inspector on site, which ultimately impacts quality."
Seasoning: "It's important to season your steak at least ten minutes before you plan to cook it. I usually use herbs and garlic to bring out the flavor. If you choose to marinade, I recommend something simple. The more you put on a steak, as far as acidity goes, tends to denature the meat and change its texture. It's more helpful to use a dry rub, then add sauce (if you prefer) later."
Mastering the Grill: "You need a really hot grill to get started. When you place your steak on the grill, it's important that you don't move it around. Patience is critical. Cook to a medium rare or medium and let it rest."
DiSalvo Family Meatballs Recipe
Try one of Tony's famous family recipes at home. Serve it up on a Friday night for the whole family to enjoy.
- 2 pounds ground pork
- 2 pounds ground vela
- 8 ounces ground pancetta
- 8 ounces ricotta cheese
- 8 ounces ciabatta, toasted
- 12 ounces whole milk
- 5 eggs
- 1 bunch parsley, coarsely chopped
- Ground pepper
- 4 ounces olive oil
- 2 large cans tomatoes, crushed
- 1 onion, diced
- 4 garlic cloves, chopped
- 8 basil leaves
- 4 ounces shaved Parmesan cheese
- In a bowl, combine pork, veal, and pancetta. In another bowl, combine ricotta, toasted bread, milk, eggs, salt, and pepper. Mix well and allow to sit until milk is fully absorbed.
- Fold bread mixture into meat and add parsley. Shape in to 2 oz. balls and lay out on a parchment lined sheet pan with an inch of space between each meatball. Bake in a 400˚F oven for 15 minutes or until golden brown.
- In a large sauce pot, heat olive oil and cook onion and garlic until golden. Add tomatoes and meatballs and simmer for 2 hours.
- Finish with basil leaves and shaved Parmesan cheese.
Cast Iron-Roasted Corn Bread & Maple Butter
- 1 1/4 cup butter
- 2 cup sugar
- 7 eggs
- 3 1/2 cup half and half
- 5 cup all purpose flour
- 2 cup corn meal, finely ground
- 3 teaspoon baking powder
- 5 teaspoon salt
- 1 3/4 cup pureed canned corn
- 1 1/2 cup canned corn kernels
- Blend the cornmeal in the blender for 1 minute
- In mixer, combine sugar and butter, beat with paddle to cream
- Add eggs, half and half, puree and corn
- Add dry ingredients until combined
- Bake in cast iron loaves at 350 for 17 minutes.
- 1 pound butter
- 1 cup maple syrup
- 1 1/2 teaspoon salt
- Mix all ingredients until well combined