Irv Miller • Special to the News Journal • June 3, 2009  

In my opinion, some of the best steaks for grilling are Delmonico (my favorite), New York strip and, of course, filet mignon. I recommend seeking out good-quality aged beef cuts. These buttery-textured and nutty-flavored steaks are cut from vacuum-packed sub-primal cuts that are shelved at optimum aging temperatures for a minimum of 14 to 21 days. Only simple seasoning is needed to bring out the natural flavors of a good-quality meat cut.

Common grocery store cuts usually fall in the Select to No-Roll grade. These bright red steaks are aged 7 to 10 days, and by grocery store standards for customer perception, that bright red is best. Ask the butcher for a steak with the minimum of a slight degree of marbling. As you climb the marbling degree ladder to Certified Angus beef to Prime cuts, the marbling degree becomes moderately abundant. Less-expensive grocery store cuts will have minimal or slight marbling, and may require a short dip into your favorite marinade. Kick up the flavor any grade of steak by spooning over this fantastic seafood topping.

Shrimp with Louisiana meunière sauce

1 (12-24 ounce) Choice Grade Delmonico (rib eye)

1 stick cold butter, cut into 4 equal pieces

6 (21/25-count) shrimp, peeled and deveined

1 teaspoon minced fresh garlic

1/4 cup white wine

1 lemon, juiced

2 tablespoons whipping cream

2 tablespoons L&P Worcestershire Sauce

Louisiana Hot Sauce, to taste

1 teaspoon finely chopped parsley

Grill your steak as you like it. Set aside and make the topping. Heat a small sauté pan over medium-high heat and add 1 piece of the cut butter. Add shrimp and garlic. Sauté for 30 seconds. Add wine, lemon juice and cream. Let simmer 2 minutes. Add Worcestershire and hot sauce, and then reduce heat to low. Add 2 or 3 more pieces of cold butter and whisk continuously for 1 minute. Add chopped parsley. Spoon shrimp and sauce over steak.

Jackson's Steakhouse, 400 S. Palafox St., Pensacola. 469-9898, or visit jacksons.goodgrits.com.