Steakhouses Marina CA

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Kula Ranch Island Steakhouse
(831) 883-9479
3295 Dunes Rd
Marina, CA

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(831) 728-7272
1105 S Green Valley Rd
Watsonville, CA

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Black Angus Steakhouse - Citrus Heights
7925 Greenback Lane
Citrus Heights, CA

Daily Grill - Brentwood
11677 San Vicente Blvd.
Los Angeles, CA

Donovan's - La Jolla
4340 La Jolla Village Drive
La Jolla, CA

Kurt's Carmel Chop House
(831) 625-1199
P.O. Box 2906 - 5th & San Carlos St.

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Cutting Horse Restaurant
(831) 623-4549
307 3rd St
San Juan Bautista, CA

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Hitching Post II
406 E. Hwy 246
Buellton, CA

Black Angus Steakhouse - Lakewood
(562) 531-6921
5000 E. Candlewood
Lakewood, CA

Ruth's Chris Steak House - San Diego
1355 North Harbor Drive
San Diego, CA

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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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