Mastering the Grill: Expert Tips from Perry’s Steakhouse & Grille Master Development Chef Rick Moonen

As summer is just around the corner, the allure of outdoor grilling becomes irresistible. To ensure your barbecues are a flavorful hit, Perry's Steakhouse & Grille Master Development Chef Rick Moonen shares his top dos and don’ts for perfect grilling. View Video.

• Do: Keep It Clean

A clean grill prevents flare-ups and off-flavors. After each use, brush the grates with a wire brush to remove residues. Starting with a clean grill (gas or charcoal) is the most important essential for grilling at home.  Place aluminum foil on the grill grates, shiny side down.  Allow the grill to heat 10 minutes and the foil will burn off any excess oil or product left from the last grilling session.  Remove foil after 10 minutes and use your wire grill brush on your entire grilling surface to remove any product left. 

• Do: Season the Grill

It is important to properly season your grill, to prevent anything sticking to your grill.  Pour canola oil on a rolled-up paper towel or old cloth and rub across the grill grates carefully as the fire might flare.  Once the smoke has cleared, your grill is ready to use.

• Do: Preheat the Grill

A properly preheated grill is essential. Aim for medium-high heat for most meats. This helps to sear the exterior, locking in juices and adding that desired char.

• Don’t: Forget Safety

Safety is paramount. Always have a spray bottle of water handy for flare-ups and avoid leaving the grill unattended.

• Do: Choose Quality Cuts

Quality is key. Chef Rick Moonen recommends selecting well-marbled cuts of meat from reputable sources. Perry’s Online Market provides access to steakhouse quality meats for mail order. Quality meats not only enhance flavor but also ensures tenderness. For steak, opt for ribeye, New York strip, or filet mignon.

• Do: Use Seasonings*, Marinades & Flavored Butter*. 

Seasonings can be as simple as salt and pepper or a more complex mixture of spices.  Marinades can tenderize and elevate the overall flavor profile. Flavored butters are a fantastic way to finish your grilling experience – and a steakhouse staple.  Simply stir garlic into butter or add chopped basil and lemon.  Cayenne pepper also works well with butter. After removing your protein from the grill, top it with your flavored butter.

• Don’t: Over-Marinate

While marinating can add extra flavor, over-marinating can overpower and alter the meat’s texture. Limit marinating time to no more than four hours. A simple mix of olive oil, garlic, and herbs often suffices.

• Do: Use a Basting Brush

Basting brushes are great for adding moisture and flavor to your protein while grilling, including basting BBQ sauces on chicken, pork or ribs.

• Don’t: Constantly Move Your Meat

Not moving the food around too much will result in a better ending product.  Use the tongs to move steaks or chicken no more than five times during the cooking process.  Use of a timer will also assist: A medium-rare 8 oz. Filet Mignon should only take about 8 minutes on the grill at around 450 to 500 degrees, rotating 180 degrees every 2 minutes.  Allow your steak to rest 2-3 minutes after you remove it from the grill.

• Do: Use a Meat Thermometer

While grilling, use a thermometer to check the internal temperature.  Some thermometers can be loaded on your smartphone through an app so you can monitor your grilling while entertaining your guests. Consistent internal temperature is crucial. Chef Rick Moonen suggests a meat thermometer for accuracy. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. Your grill needs to be set to different temperatures for different items. 

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  • Steaks – high heat for searing and sealing in juices
  • Chicken – medium high heat for even cooking and cooking throughout without burning
  • Fish – high heat to sear the outside of the fish to prevent sticking
• Do: Use Wood to add Flavor

Flavored woods such as mesquite, hickory, oak, pecan, and cherry will add more flavor. Place your chosen wood in a smoke box for gas grills. For charcoal grills, these flavored woods can be added directly on top of the coals.

• Do: Use a Grill Basket

Grill baskets or foil packets are perfect for veggies like bell peppers, asparagus, and zucchini. For fish, a grill basket or cage will help you prepare the perfect grilled fish.  Grill one side of the fish, turn the cage over, and grill the other. 

• Don’t: Press Down with a Spatula

Pressing burgers or steaks squeezes out flavorful juices. Instead, let the meat cook undisturbed once it's on the grill.

• Do: Resting is Key

Once off the grill, let your meat rest for 5-10 minutes. This allows juices to redistribute, ensuring each bite is succulent and flavorful.

By following these expert tips from Perry’s Steakhouse & Grille Master Development Chef Rick Moonen, you’ll elevate your outdoor grilling game and impress guests with dishes that are both delectable and expertly prepared.

Shop Perry’s Online Market:
Elevate Your Grilling Season with Wines to Complement Your Grilled Meat

Ready to take your grilling to the next level? Perry’s Online Market at shop.perryssteakhouse.com offers an exceptional selection of steakhouse-quality products perfect for grilling season and gifting. Whether stocking up for the backyard, treating a fellow grill enthusiast, or seeking to recreate the Perry’s experience at home, the Online Market has everything needed for an exceptional cookout.

Available products include Perry’s signature seasoning blends and flavored butter — both recommended by Chef Moonen as the perfect finishing touch for any grilled protein — as well as USDA Prime and premium-grade meats for mail order delivery. Thoughtfully curated gift sets make Perry’s Online Market an ideal destination for holiday gifts, Father’s Day, graduations, and any occasion that calls for something extraordinary. Visit Perry’s Online Market to shop the full collection.

*Perry’s Steakhouse & Grille seasoning and flavored butter are available at Perry’s Online Market.

• Do: Pair Your Steak with Perry's Reserve Wines 

No great steakhouse experience is complete without the right wine. Perry’s Steakhouse & Grille has crafted its own exclusive wine portfolio — Perry’s Reserve Wines — specially crafted and blended from expert vineyards across the most prestigious wine regions to effortlessly complement its award-winning menu. Now available for home delivery, these wines bring the steakhouse experience to the backyard grill. “The right wine doesn’t just accompany a great steak — it elevates it,” says Paige Stroud, Beverage Director at Perry’s Steakhouse & Grille. “We designed our Reserve Wine portfolio with exactly this in mind.”

Ribeye — Pair with Perry’s Reserve Cabernet Sauvignon
The ribeye’s rich marbling calls for a wine with structure and depth. Perry’s Reserve Cabernet Sauvignon is a highly intriguing wine showcasing the complexity of Sonoma soils, with rich aromas of black currants, blackberries, anise, cocoa, and cigar box that give way to a smooth, lingering finish. Its bold character stands up beautifully to the ribeye’s intense, fatty flavor. “When a ribeye comes off the grill, you want a wine that matches its boldness — our Cab does exactly that,” says Stroud.

New York Strip, T-Bone and Porterhouse — Pair with Perry’s Reserve Big Red Blend
For the bold, beefy flavors of a New York strip, T-bone, or porterhouse, Perry’s Reserve Big Red Blend rises to the occasion. Carefully crafted from extraordinary Napa Valley vineyard sites, this bold blend delivers aromas of red and dark fruits, cracked pepper, tobacco leaf, and spices, with bright acidity and integrated tannins leading to a lingering finish. “A great porterhouse deserves a wine with real backbone,” says Stroud. “Our Big Red Blend was built for moments like this.”

Filet Mignon — Pair with Perry’s Reserve Pinot Noir
The filet mignon’s delicate, tender texture is best honored by a wine with elegance rather than power. From cool coastal Monterey vineyards, Perry’s Reserve Pinot Noir offers aromas of cherry, strawberry, and raspberry — a graceful complement to the filet’s refined character. “The filet is the most delicate cut on the grill,” says Stroud. “Our Pinot Noir has the finesse to match it without overpowering it.”

Grilled Fish and Lighter Preparations — Pair with Perry’s Reserve Rosé
Not every grilling occasion calls for a big red. For grilled fish, chicken, or lighter summer preparations, Perry’s Reserve Rosé — crafted from 100% Pinot Noir grapes sourced from cool coastal Monterey County vineyards — delivers inviting aromas and flavors of strawberry, blood orange, and cranberry, complemented by a soft, elegant texture and a refreshing finish. It’s the ideal companion for backyard entertaining when the occasion calls for something crisp and vibrant.

Perry’s Reserve Wines are available for home delivery at shopperryswines.com , where the full Reserve Wine portfolio — including the Cabernet Sauvignon, Big Red Blend, Pinot Noir, Rosé, Chardonnay, and Premier Cru Champagne — can be ordered individually or as curated bundles, making them a perfect gift for any wine lover or grill enthusiast.

Chicago Area Perry’s Restaurant Operating Hours
DINE-IN dinner service will be available Monday through Thursday from 4 p.m. to 10 p.m., Friday from 10:30 a.m. to 10 p.m., the bar is open until 11 p.m., Saturday from 4 to 10 p.m., the bar is open until 11 p.m., and Sunday from 4 p.m. to 9 p.m. The full menu will be available for car-side TO-GO every day from 4 p.m. to close, along with TO-GO special offers. For reservations or to Order and Pay Online, please visit perryssteakhouse.com.

Perry’s Chicago-Area Locations

Oak Brook
5 Oakbrook Center, Oak Brook, IL 60523 | (630) 571-1808
Schaumburg
1780 E. Golf Road, Schaumburg, IL 60173 | (847) 648-7451
Vernon Hills
1050 N. Milwaukee Avenue, Vernon Hills, IL 60061 | (847) 915-4100

Make reservations or order online at PerrysSteakhouse.com

About Perry’s Steakhouse & Grille
Perry’s Steakhouse & Grille has been perfecting Prime since 1979, evolving from a humble Houston butcher shop into a celebrated national brand. Known for its USDA Prime beef, tableside carvings, signature seven-finger-high Pork Chop, and flame-kissed desserts, Perry’s offers a Rare and Well Done® dining experience. Perry’s currently operates steakhouse locations across Texas, in Birmingham, Chicago, Denver, Miami, Nashville, Raleigh, and Richmond. Perry’s will be opening in the Phoenix area in Spring 2026. Additional concepts include Perry & Sons Market & Grille (the original butcher shop in Houston), CARVE American Grille, and VERDAD True Modern Mexican, both located in Austin. For more information, please visit perrysrestaurants.com.

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📸 Photo credit: Perry’s Steakhouse & Grille