SOUTH BEND — Sullivan Garvin, freshman center for Notre Dame football, knows his way around a good steak.
Now listed at 6-foot-5 and 315 pounds, he grew up working weekends at his family’s Grill House Restaurant in Allegan, Mich., a “grill-your-own” concept with a catchy slogan: “Where You Become the Grillmaster.”
Starting at age 8, he worked his way up from restocking plates and helping out with yardwork at the 20-acre spread that includes The Silo, a banquet facility. Upon entering high school, he moved up to dishwasher, then graduated to assisting patrons in the Grill Room for the last two years or so.
“It’s a pretty neat idea,” he said. “When you walk in, there’s a meat case with eight different cuts, and you pick out what cut you want. Ribeye, New York strip, filet (mignon) … ”
One can almost hear the sizzle of prime beef on the grill as Garvin, 18, breaks it all down.
“I would either work the case and guide people through how to do it,” he said, “or I’d be out on the grill giving them instructions on how they want their steak cooked.”
Diners are invited to use the 30-person, 8-foot-by-10-foot grill in the center of the establishment, which maternal grandparents Dan and Marcia Wagner have owned and operated since December of 1999.
Tracy Garvin, Sullivan’s mom, is executive manager at the Grill House, which has been voted Michigan’s Best Steakhouse (2015) and featured on The Travel Channel.
“You can ask for (grilling) instructions,” the affable freshman said, “but if you don’t want them, it’s all you. You just grill your steak how you want it.”
Garvin’s background has already made him a highly valued resource for his Irish teammates, especially the burly, protein-packing dudes who join him on coach Joe Rudolph’s acclaimed offensive line.
At the “Grill and Chill” competition for Irish recruits last summer, Garvin’s squad was awarded the championship belt. Talk about a ringer.
Asked how old he was when he devoured his first steak, Garvin laughed.
“Oh, man, I couldn’t even tell you,” he said. “Five? Four? Maybe three.”
That’s a lot of red-meat experience, even for an offensive lineman.
Sullivan Garvin explains the art of grilling
With the summer solstice coming up this weekend and outdoor grilling season about to be in full swing, Garvin shared his tips for cooking the perfect steak:
“Our grills get really hot; the hottest spot is about 950 degrees,” he said. “You only sear it one minute per side, and then you drop it down to the cool side, depending on the thickness. But usually, if it’s a New York strip, 12 ounces, four and a half minutes per side. That gets it perfect medium rare.”
Ideal preparation?
“I usually season it with Worcestershire and Montreal seasoned salt,” he said. “That always works out good.”
No marinade?
“Not usually,” he said. “We’re cooking steaks on the fly. You don’t have time to do that.”
What about the aging process?”
“We don’t have any aged stuff,” he said. “That’s kind of a personal preference. I personally have never had one. We don’t usually do that.”
Quickest way to ruin a good steak?
“Just leave it in the hot spot a little too long,” he said. “That will burn it.”
If he could only pick one cut for the rest of his life?
“I’ll go with the New York strip,” he said. “That’s always good. Ten or 12 (ounces).”
Most steak he’s eaten in one sitting?
“Probably just one or two New York strips,” he said.
Favorite sides?
“Oh, usually baked potato, (baked) beans and toast,” he said. “Can’t go wrong with those.”
With a grin, he noted those side choices are bottomless at the Grill House.
And what does he put on his baked potato?
“Just butter, sour cream, cheese — call it good,” he said.
No bacon bits?
“Nah,” he said. “We actually don’t have those, but it would be a good idea.”
Mike Berardino covers Notre Dame football for the South Bend Tribune and NDInsider.com. Follow him on social media @MikeBerardino.
This article originally appeared on South Bend Tribune: Notre Dame football has a grill master in freshman Sullivan Garvin
Reporting by Mike Berardino, South Bend Tribune / South Bend Tribune
USA TODAY Network via Reuters Connect
By Mike Berardino, South Bend Tribune | USA TODAY Network
