Morton's Steak Secrets
What does "Prime" mean?
"Prime" is the highest quality grade designation from the U.S. Department of Agriculture in terms of tenderness, juiciness and flavor. This quality grade is determined by maturity and marbling scores, with abundant marbling being required. Less than 2 percent of the nation's beef supply earns the designation of "Prime" beef. Our Prime Beef at Morton's is aged for 23-28 days and is custom-cut per Morton’s specification, by a network of experienced meat cutters, which assures the highest quality. Our meat arrives fresh to our locations ready to partake in the ultimate dining experience!
What is Morton's secret?
It's not a secret anymore! Most of our recipes and tips have been published in Morton's Steak Bible and Morton's The Cookbook.
Here are some quick tips that will help you enjoy your steak at home or on the grill.
1. Buy your beef from a butcher, reputable catalog, or online service. If you end up at the supermarket, ask the butcher to cut the meat for you instead of buying the pre-packaged cuts.
2. Look for beef that is a true red with creamy flecks of fat (called marbling)
3. Remove the meat from your refrigerator at least 30 minutes before cooking. The steaks should be an inch and a half to two inches in thickness. Meat should be room temperature before you cook it.
4. Never pierce the beef, otherwise, you will lose all the juices inside that make the beef tender and flavorful.
5. Cook on the grill at the hottest temperature possible, at least between 425-450 degrees, and make sure the beef has a nice dark char on the outside, then flip it only once to cook the other side.
6. Great Prime beef should be served rare (cool to warm, red center) or medium rare (warm, pink center).