By Lori Fredrich Senior Writer Published May 26, 2014 at 10:03 AM Photography:

It’s Memorial Day – the traditional start to grilling season. And what’s better on your backyard barbeque than a delicious grilled steak?

Thanks to Mason Street Grill, you can now enjoy restaurant quality steaks without leaving the comfort of your own home. The restaurant has launched a grilling-to-go package, including your choice of two ready to grill cuts – filet, New York Strip or ribeye – a Mason Street Grill keepsake cooler tote, a tin of Mason Street Grill’s custom steak rub and Chef Mark Weber’s steak grilling tips.

The Marcus culinary staff behind Mason Street Grill’s steaks knows that consistency is key – including both a consistently high quality product, as well as the method for grill preparation. For instance, recommended fuel for cooking the steaks would include either plain wood or carbonized wood (lump charcoal), which yields superior results and flavor. It’s the "formula" used on every steak at the restaurant, and a sure-fire way to ensure great results every time.

Grilling-to-go packages range from $44-56 with additional steak options available from $15-21. It’s recommended that orders be placed over the phone 24 hours in advance. Call (414) 298-3131 for additional details or to place an order.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.