From Jonathan Levine and The Rub
by Marene Gustin
Jonathan’s The Rub is a hub for Memorial Village families and it’s a real family restaurant with chef/owner Jonathan Levine working alongside his son and daughter. For almost a decade they have been serving up delicious American fare and Levine is set to open a second location in Memorial Green next year. Levine serves up plenty of pasta, thick pork chops, fried chicken and cheesy grits but the best sellers are the Chilean sea bass and, of course, the thick steaks. The restaurant is well known for its 10-ounce filet and 20-ounce bone-in rib-eye steak, a meat eaters delight.
Steak the Jonathan Way
- “Start with a good piece of meat,” Levine says. He only uses USDA Prime, with good marbling, those thin white lines of intramuscular fat. His favorite cut is the sirloin strip and his tip is to cut it against the grain to make it even more tender.
- Seasoning: “Rub the meat with a little olive oil and season it well,” he says. Sure, you can use salt and pepper, but Jonathan’s The Rub sells bottles of their secret steak rub so swing by there before you start cooking.
- And as for cooking, Levine says that everyone wants to grill outdoors this time of year. “But you really need to roast it in the oven first,” Levine says. He also adds to use a meat thermometer to check the temperature, which will depend on how well done you want your steak.
- Now you can throw it on the grill out back to get a good char on the steak. Get a hot fire going and don’t overcook the meat, you just want a few minutes to get that delicious crust.
- “Then dig in!” Levine says. No need to let the steak cool if you serve it on a plate right away that will catch all the juices.
So get your steaks, buy some rub, turn on the oven (425 degrees) and fire up the grill. Your family and friends will be glad to tuck into some mouth-watering steaks.
Jonathan’s The Rub
jonathanstherub.com
713.465.8200