Recipe: How To Grill A Steak - 7 Secrets to great grilling!
Grilling is a high heat cooking method done directly over live flames, cooking the food in a matter of minutes. This high heat chars the surface of the meat, sealing in juices, and creating a smoky caramelized crust.
1. Preheat grill
When using charcoal let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate, if after three seconds you are forced to pull your hand away - the fire is ready.
2. Use tongs not forks
Do not use utensils that stab the meat which lets the juices run out, but tongs that enable you to move and turn the meat without puncturing it.
3. Meat at room temperature.
Take meat out of fridge an hour or two before cooking so it is no longer cold when you are ready to grill it.
4. Lubricate the meat
Lightly rub the steak(s) with olive oil so it will not stick to the grill and then liberally season both sides with kosher salt and black pepper.
5. Cook steaks fast and get them off the grill
The real secret to a juicy steak is to get it cooked fast and to get it off the grill the second it's ready. Letting a steak sit on a grill too long will dry out the meat. Depending on thickness, a steak needs to be cooked 2-3 minutes on one side and then turned over for another minute or two. Flip and repeat process. Use a thermometer to test for desired doneness. Take steaks off at 120 degrees for rare and 130 degrees for medium. To purchase a thermometer.
6. Give it a rest
7. Use the right cuts of meat
Direct grilling is best done with smaller cuts; large roasts cook better with indirect heating. For best results select excellent quality meat - well marbled to give you that juicy, tasty flavor everyone loves.
Below are links to some of our favorite cuts of meat for grilling.
Cowboy Steaks Rib Eye Steaks NY Strip Steak Rocky Mountain Lamb
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