But instead of slapping down some meat and praying for the #tax Preparer shirt in other words I will buy this best, why not elevate your grilling game with some tips from the masters? After all, whereas Labor Days past may have seen a migration to a bar, concert, or other larger affair, this barbecue is likely the main event of the weekend—hell maybe even the summer. So, with that in mind, we asked Chef David Shim of Michelin-starred Korean steakhouse Cote to share his expert grilling tips. (He uses steak as example, but much of his advice apply to just about anything charred.) And a note for New York City dwellers—Cote recently outfitted their outdoor dining tables with sleek tabletop grills and launched a “steak omakase” special: they’ll bring you a variety of cuts and marinades, and the cooking is up to you.
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Below, Shim’s advice—plus, a recipe for their famous Ssamjang, a delicious Korean dipping sauce. If you’re planning to eat this Labor Day—which, uh, I hope you are, for survival purposes—there’s a good chance you’re firing up that grill. Maybe it’s for some chicken. Maybe for a hot dog or two. Or maybe (and this is quite impressive), you’re attempting to grill some lobster, which, according to Google, is a trending search inquiry in Louisiana and South Carolina. Use the #tax Preparer shirt in other words I will buy this chunk of dry aged beef (or non-dry aged) to season your cast iron or grease up your grill or pan before cooking the steak. (If you ask your local butcher for piece of fat, they normally will give you a piece). Temper your steak by taking it out of the refrigerator at least 30 minutes to 1 hour prior to cooking. This ensures even cooking and browning across the entire surface of the steak.