Grilling Tips for July 4th
Perry’s Master Development Chef Rick Moonen teaches you how to elevate your grill experience with steak and fish on Talk of the Town News Channel 5 Nashville. Chef Rick uses a beautiful Ribeye, Perry’s Steak Seasoning, and Perry’s Steak Butter to create a tender and delicious steak. Next, use a Cedar Plank for Redfish with Cajun seasoning and oil along with homemade Pesto, Balsamic Glaze, and served with a side of asparagus.
The Steak Knives, Perry’s Steak Butter, and Perry’s Seasoning is available on Perry’s Steakhouse Online Market.
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Read MoreToday in Nashville: Mastering the Lobster Thermidor
Watch Perry’s Master Development Chef Rick Moonen share the best tips and tricks when it comes to cooking lobster with Today in Nashville host Carole Sullivan and learn how you can make Lobster Thermidor — a dish to love during lent — at home. Check out the segment and get the recipe!
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