Rick Moonen, Master Development Chef at Perry's Steakhouse & Grille, has built a career on precision at the grill. Now he's codifying what works—and what doesn't—for operators looking to elevate their outdoor cooking programs this summer.
Moonen's checklist starts with the basics: clean grates after every use, season with canola oil to prevent sticking, and preheat to medium-high for a proper sear. "A clean grill prevents flare-ups," Moonen says, recommending aluminum foil shiny-side-down for ten minutes during preheat for a thorough scrub. Quality matters, too—Perry's sources well-marbled ribeye, New York strip, and filet mignon through its online market, which ships steakhouse-grade cuts nationwide.
Temperature control separates the pros from the amateurs. Moonen advises operators to invest in reliable meat thermometers and pull steaks at 125°F for rare, 135°F for medium-rare, and 145°F for medium. The rest period—five to ten minutes off heat—redistributes juices and salvages any margin of error. Marinades work, but only up to four hours; beyond that, texture degrades.
What not to do: don't press down with a spatula (you're squeezing out the profit), don't flip more than five times, and don't walk away from a lit grill. Flare-ups happen fast, and a spray bottle of water should be standard equipment on every line.
Moonen also pushes flavored woods—hickory and cherry in particular—for gas and charcoal setups alike. Use a smoke box or toss chips directly on coals for depth that guests notice. Grill baskets handle vegetables and fish without the loss that comes from items slipping through grates.
On the beverage side, Perry's pairs its Reserve Cabernet Sauvignon with ribeye, Big Red Blend with New York strip, Pinot Noir with filet mignon, and Rosé with grilled fish. The wine program, available through the same online channel, gives operators a turnkey pairing strategy for premium grilling menus.
Perry's push into e-commerce—signature seasoning blends, flavored butters, and wine—signals where steakhouse brands see growth. Direct-to-consumer fulfillment extends the guest relationship beyond the dining room, and Moonen's expertise becomes the brand's calling card in a crowded market.
