Take your dad to the grill this weekend for Father’s Day with Certified Angus Beef Brand. Chef Gavin Pinto with Certified Angus Beef appeared on “Live in the D” to share a special.
Pinto explained how you should start by putting the ribeye on the grill for about eight to ten minutes. After your done grilling Pinto suggested that you let the steak rest for about half as long as you cooked it since it allows the ribeye’s juices to reabsorb. He then stuck a digital thermometer in the side of the steak to check its temperature. Pinto was making his steak medium rare which meant that he wanted his steak’s temperature to be around 135°F.
To Pinto what makes Certified Angus Beef steaks so tasty is the marbling each steak has on it.
“What makes Certified Angus Beef so delicious, and special, is the abundance of marbling. That’s all those little white flecks of fat within the steak and that’s what makes it so tender and delicious,” said Pinto.
After seasoning the steak with some salt and adding a homemade salsa verde, his Ribeye was ready to be eaten. If you want to cook like Pinto, you can find Certified Angus Beef steaks at your local Meijer.
To see the full interview with Pinto, click the video player above.