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Steakhouses Ballston Spa NY

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Brandon's Steak & Seafood
(518) 347-1329
1725 Van Vranken Ave
Schenectady, NY

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Applebee's
(518) 785-1998
555 Troy Schenectady Rd
Latham, NY

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Tredici Steak
128 West 26th Street
New York, NY
Cuisine
Italian

Palm Restaurant - NYC West Side
250 West 50th Street
New York, NY
Cuisine
Steakhouse

Bobby Van's Steakhouse - 54th Street
131 E. 54th Street
New York, NY
Cuisine
Steakhouse

Ponderosa
(518) 843-2968
4781 State Hwy 30
Amsterdam, NY

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Ruth's Chris Steak House - New York City - Midtown
148 West 51st Street
New York, NY
Cuisine
Steak

Abe & Arthur's
409 West 14th Street
New York, NY
Cuisine
Steak

Embers Steakhouse
9519 3rd Avenue
Brooklyn, NY
Cuisine
Steakhouse

Broadway Joe Steakhouse
315 West 46th Street
New York, NY
Cuisine
Steak

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Cowboy Grill

 
 
Tom Perini, proprietor of Perini Ranch Steakhouse in Buffalo Gap, Texas, considers himself a chuckwagon cook, not a chef. He learned his trade while preparing meals on the wagon for ranch cowboys-a tradition he strives to preserve through his educational chuck-wagon cooking seminars, Texas Cowboy Cooking cookbook and the preparation methods at his restaurants. Although Perini has several signature dishes, some featured in his cookbook Texas Cowboy Cooking, he's known for cooking one of the best steaks in Texas.
 
Grilling the perfect steak starts with selecting the right cut of beef. Perini suggests grilling a rib eye, because it's intended for grilling and has a lot of marbling, which translates to flavor.

A cowboy's cook, Perini keeps his seasonings simple, using common ingredients he'd have on the wagon. He blends spices that will enhance the meat's flavor without overpowering it. His standard meat rub consist of coarsely ground black pepper, salt, cornstarch, garlic powder, onion powder, oregano, paprika, beef bullion.

When you step up to Perini Ranch Steakhouse, there's no mistaking the smoky mesquite aroma.

"We grill over mesquite not only because it's a native wood in Texas, but also because it cooks hot and produces the best flavor,"Perini says.

For those grilling at home, who might not have an abundance of mesquite or a mesquite-burning barbeque, Perini suggests sprinkling mesquite chips over the coals in your barbeque. You can buy a bag of mesquite chips at most grocery stores.

When heating a grill, Perini says to make sure it's hot enough that "you can't keep your palm a couple of inches from the grill for more than a few seconds."

Perini likes to grill his steaks right above the coals, so it catches a little bit of flame.

"I like a steak to have char marks on it,"he says. "That adds flavor."

Another key to grilling flavorful steaks is to not overcook them, so they retain some of their natural jui...

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