The Perfectly Grilled Steak – Step by Step – May 15, 2019


Greetings from the Clubhouse!

Summer is here, and there’s almost nothing better than a sizzling summer grill, so after the prime beef soapbox of last week, I thought it important to offer some insight on producing a perfectly grilled steak. There is some great beef out there, and there is also a lot that is mediocre. The key to great steak success is buying a good quality cut of your liking, practicing at the grill, and treating your steaks well by following a few simple steps.

I crave a great steak now and then, and when that craving hits, only a thick ribeye from the outdoor grill will do. The ribeye contains several muscles, which provide different textures and flavors, and it’s a is a bit fattier than some cuts, which imparts both flavor and moisture to the finished product. (And yes, you can trim away the fat after cooking.)

Remember, every steak, every grill, every cook, and every outcome will be unique. The purpose of this advice is to even the odds as much as possible, so please use the steps below as a guideline to grilling your steak the way you want it—and not just by luck:

Step 1 – Important – Source a beautiful, well-marbled steak, the cut of your choice.
Step 2 – Very Important – Allow steak to come to room temperature, at least thirty minutes.
Step 3 – More Important – Season liberally and thoughtfully – you have choices here:
-Standard approach: Kosher salt & freshly ground black pepper
-Natural enhancement: fine sea salt and a drizzle of olive oil
-Robust flavor: brushing of olive oil, freshly minced garlic and parsley, salt and pepper
Step 4 – Prepare the grill and get it hot! Use a natural, non-aerosol pan spray to coat the grates.
Step 5 – Sear the steak over high heat, then transfer to an indirect position and lower the temperature. Trust your senses, and refer to my handy Steak Grilling Guidelines below, as needed.
Step 6- Most Important! Let the steak rest at least five minutes before slicing or cutting.
-The internal temperature will rise 5˚ or more while at rest.
-Trust your senses!


Like anything you want to master, grilling takes practice. At least with steak, you get to enjoy the results of each test run! Until next time, fire up the grill and show that New York Strip who’s boss!
-Chef Robert Wysong

Around the Table-May 8, 2019

Colleton River Beef
The finest beef available. Period.

Many of you are great fans of our beef program here at Colleton River, though I’m sure there are some who haven’t learned much about it yet. Today I’m taking a moment to describe our program in detail.

First and foremost, it’s a premium program that is set up specifically for our Club. With a craving for high quality beef and an eye toward healthier dining, we’ve sought out the very best produced and best handled beef available, yielding some of the leanest “center-of-the-plate” options we enjoy here at Colleton River.

Facts on the cattle itself and how it’s raised:

-The cattle are Aberdeen Angus stock with no outside influences
-It’s mostly raised in Nebraska and Georgia by cattlemen we know
-The genetics of the bulls are specifically developed for flavor and taste
-Herds are carefully fed in Nebraska and Iowa by ranchers we know
-The cattle are never treated with growth hormones
-They enjoy an organic corn diet and pure water from the Nebraska aquifer

That’s a great beginning, but how is it handled?

-The cattle are carefully selected for very specific characteristics
-Production is by an independent packing house located in Omaha
-Our cattle are humanely treated at the time of production
-Finished-cut items are produced to our specification
-Careful USDA grading and selection processes yielding the prime designation
-We enjoy a direct shipment from processing plant to Colleton River

With that said, you know the taste quality because:

-The reputation of Aberdeen Angus breeding stock
-The quality care and feeding programs by our friends in Nebraska and Iowa
-Rich marbling from the all-corn diet
-Our in-house aging processes to enhance the taste quality
-Our simple, product-first cooking approach

In summer…

or winter…

count on the very best in Colleton Beef!

I hope this helps you appreciate the uniqueness of our program. I also hope that you will try a New York strip or a filet mignon with us very soon! Also remember, you can pre-order and pick up these steaks for your grill by contacting the Nicklaus front desk at 843.836.4400. Until next time, have a “beefy week”!
-Chef Robert Wysong

Around the Table-May 2, 2019

Cooking with Herbs
Welcome to my table! This is the very first edition of my blog, and I’m really looking forward to sharing tips, tricks and my own culinary point of view with you. “Around the Table” will publish regularly each week and, if you enjoy exploring food a much as I do, I think we’re going to have a lot of fun. For now, let’s dive right into today’s topic—herbs.

Spring has sprung and so have the herbs! The garden store shelves are full of healthy-looking plants in need of good homes. Herbs are sturdy, forgiving to grow, and can add so much flavor to your spring and summer cooking.

Some of the garden’s returning guests are already making a strong comeback, which is nice to see. Below are few of my absolute favorites with some notes on their uses and unique qualities. These herbs are already growing like crazy and bursting with flavor!

Chocolate Mint
Rich, unique, rounded and mild for a member of the mint family.

Lavender & Rosemary
Considered to be very strong and specialized, but nothing more wonderful with a grilled lamb T-bone.


Oregano
Along with my good friend parsley, can wonderful in pasta dishes, pasta salads, on your grilled vegetables or meats.

Thai Basil
Another obscure favorite, known to be pungent, spicy, exotic and a bit mysterious. This unique variety is easy to grow, interesting, and can bring out the best flavors in your cooking. (Try some freshly torn leaves in your quick stir-fried vegetables to see what I mean.)

I look forward to spring each year because it’s the absolute best time for planting, growing, and cooking with herbs—period. Summer is nice but give me the spring. Here are a few more herb–to-main-item accompaniment suggestions you’ll want to try out in your own kitchen:

With Chicken, Fish or Shrimp
Chopped Tarragon and a Squeeze of Lemon
Thyme or Lemon Thyme
Chopped Cilantro, Fresh Squeezed Lime & Minced Jalepeno

With Sautéed Squash & Zucchini
or Fresh Tomatoes
Opal Basil
Genovese Basil
Snipped Chives

With Roasted Potatoes
Minced Rosemary & Olive Oil
Minced Chives, Black Pepper, Fine Sea Salt

I hope you’ve enjoyed our visit and will join me again next week to see what I’m cooking up for the next installment of “Around the Table.” See you then!
-Chef Robert Wysong