CHEF MANNY MARTINEZ

Sous Chef Manny Martinez of Chandlers Prime Steaks | Fine Seafood learned from his mentor, Executive Chef Luis Flores. PHOTO COURTESY OF CHANDLERS

Chandlers' Boss of Beef

By April Neale

Talk to the experts when you want to know how to do something right. In Boise, look no further than Manny Martinez, the Executive Sous Chef at Chandlers Prime Steaks & Fine Seafood, who offers a primer in the best cuts for the home griller. The best part? Chef Martinez says simplicity is the ticket when investing in an excellent beef cut.

Many argue between a dry rub versus more intricate ingredients in a heavy wet marinade. But according to Chef Martinez, you should keep it simple. “Here at Chandlers, we recommend seasoning our Butcher Block steaks with good salt,” he said. “So we don’t use a lot of dry rub mixes or wet marinades. What we do recommend is to invest in the best cuts and just salt and grill. Let the meat shine. We want the guest to taste the flavor of the meat because, at the end of the day, you want them to know what an excellent, perfectly cooked prime cut tastes like.”

The array of hand cut steaks at the Chandlers Butcher Block are packaged perfectly to go.

PHOTO COURTESY OF CHANDLERS

The mystery for many home cooks is the various cuts, what to rely upon, and what differentiates each steak. The differences can be subtle, but they are there. Chef Martinez credits his mentor and friend, Executive Chef Luis Flores, for guiding the menu and creating bullet-proof entrees with their devoted clientele always showing up. The popularity of this steakhouse has yielded a separate retail business called the Butcher Block, where people can order hand-cut steaks with ready-to-heat sides and desserts for the perfect high-end getaway basket for backyard grilling and weekend cabin vacationers.

Chef Martinez loved that their in-house cuts were made portable for people who wanted a taste of Chandlers on the go. “This is a great way to impress friends and family. What we sell the most through the Butcher Block program are the ribeyes. Popular as they’re uncomplicated, juicy, and big,” he said. “For many, it is a meal for two, depending on how much you eat, right? It also comes with various sides you can select, some choices like creamed spinach, mac and cheese, or potatoes gratin, and desserts. So when you buy these uncooked specialty prime cuts from us, you buy the steak and your whole meal.”

Which means you need to have your A-game ready by the coals. No one wants to spend money on great food only to wobble on the execution, which is where Chef Martinez offers the best advice—create a two-heat zone on the grill, and his preference is charcoal over propane.