Firing up the BBQ, Chef Naz shares some tips to make your steak sizzle this holiday weekend.

SERVES: 4

PREP TIME: 10 minutes

GRILLING TIME: 6-8 minutes

  • 4  New York strip steaks, each 10-12 ounces and about 1 inch thick, trimmed of excess fat
  • 1  tablespoon extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1   teaspoon freshly ground black pepper
  • 1   cup freshly grated Parmigiano-Reggiano® cheese
  • 2   tablespoons finely chopped fresh basil leaves
  • ¼   cup (½ stick) unsalted butter
  • 2   medium garlic cloves, minced or pushed through a press
  1. Lightly brush the steaks on both sides with the oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Combine the cheese and the basil.
  4. Sear the steaks over direct high heat, with the lid closed, for 3 to 4 minutes. Turn the steaks over and generously coat the top of each steak with the cheese and basil mixture. Close the lid and continue grilling until the cheese is melted and the steaks are cooked to your desired doneness, 3 to 4 minutes more for medium rare. Remove from the grill and let rest for 3 to 5 minutes.
  5. Meanwhile, in a saucepan over medium heat, combine the butter and the garlic and heat until the butter is melted and the garlic is sizzling, about 3 minutes. Remove from the heat. Spoon the garlic butter over the steaks and serve right away.

 

Chef - Naz Cavallaro

 

He followed his dream of making an impact in the food service and hospitality industry and he continues to do so one idea at a time.  Having spent over 20 years in the food industry many know him as "BBQ NAZ".  

His accomplishments include, "The People's Choice Award" in 1993 as top restaurant of Toronto for great Italian/Mediterranean cuisine with exemplary service. "Il Sorriso" (The Smile) Trattoria was located in the heart of the Fashion district in Toronto.  It was quite an accomplishment at that time for anyone in the restaurant business, especially when they were only 25 years old!  And it didn't seem to end there… he promised more to come.  A quote from one of many food critics at that time reads, “with Chef Naz taking reigns in the kitchen, I am sure all the cracks and crannies will soon be flourishing with flavours of joy”.  

Naz moved his abilities from the restaurant scene in the late 90s to focussing on educating consumers about food and the wonderful meals they can easily create on their barbecue. His passion for grilling demonstrates his knowledge and enthusiasm by providing outdoor chefs -whether novice or seasoned grillers-with helpful maintenance tips and applications of the grill. Naz has a skilful way of simplifying the whole grilling process by getting the consumer to understand their grill and realize that it is all about control and technique, and that makes him deserving of the title “Grilling Expert”.  He is currently involved with many promotional events and grilling demonstrations where he continues to promote WEBER grills, one of his favourite brands of barbecues.

Things he can't live without:

 

  1. The one bbq tool he can't live without - my Cast Iron Griddle and Wok for the grill - apart from the wonderful flavours they create - great for making blackened fish, steak, chicken and how about cooking other foods like BACON, Fish or breakfast items like pancakes & eggs.
  2. The one thing that's always in his fridge - Fresh Herbs
  3. His favourite meal hot off the barbecue? - My Favourite meal has got to be a pot of grilled seafood with a side of Linguini in a Smokey and Spicy Tomato Sauce - "Pentola di Frutti di Mare" alla griglia! Oh Yeah - Crusty Calabrese bread for dipping!

2013 Weber-Stephen Products LLC. Recipe from Weber's New Real Grilling™ by Jamie Purviance. Used with permission