Joe Rosen, the manager at Von Hanson’s Meats in Chaska, recommends following these tips for grilling meat:
1. Let it thaw. When grilling steak, bring the meat to room temperature before putting it on the grill. Your steak won’t be as tender if it’s cooked cold or frozen.
2. Easy on the heat. Use indirect heat to make your meat tender. A three-burner gas grill is perfect for this technique, simply heat the outside burners and cook your meat in the middle.
3. Not too lean. When grilling hamburgers, the leanest meat is not your friend. Even though it is usually more expensive, this type of ground beef is not the best buy for your best burger. Steer clear of anything leaner than 90/10 beef and instead try 85/15.
Von Hanson’s Meats
108 3rd St. E., Chaska; 952.368.7040 or 594 W. 78th St., Chanhassen; 952.934.6065
Mackenthun’s recipe for Texas Steaks with Horseradish Dressing
Recipe courtesy of Cathy Crosby. President, Mackenthun’s Meats & Deli
4 T-Bone steaks
4 Tbsp. red wine
2 Tbsp. olive oil
2 Tbsp. soy sauce
3 Tbsp. chopped sage
Horseradish to taste
¾ cup sour cream
Salt and ground black pepper, to taste
3 green onions
To make the marinade: Place the steaks in a single layer in a glass dish. Mix wine, oil, soy sauce, and sage, and pour over steaks. Marinate at least one hour, turning occasionally.
To make the dressing: Stir horseradish into sour cream. Season to taste. Thinly slice green onions, adding white parts to dressing and reserving green for garnish.
To make the steaks: Grill steaks, let set for a few minutes before serving. Top with green onion. Remember to pull steak off grill 5–10 degrees below desired doneness. Steak will continue to cook after removal. For medium steaks, cook to 135–140F, for rare cook to 130F.
4275 County Rd. 92, St. Bonifacius; 952.446.1234