General Guidelines for Grilling Steaks

1.       Make sure the grill is fully preheated and hot before using. Grates should be about 4 inches above the    heat source. Meat should sizzle immediately when placed on the grates.

 2.      Brush the grill grates thoroughly with a stiff grill brush before cooking.

 3.       Wipe the grill lightly with a cloth dampened in grape or olive oil to prevent to food from sticking.

 4.      Thicker cuts of meat are generally started on the hotter part of the grill to cook quickly, then moved to     the cooler part of the grill, if the outside begins to burn before the meat is cooked to the desired     temperature.

 5.      Thinner cuts of meat are cooked quickly on the hottest part of the grill so the hot grill grates will put    defined char marks on the surface of the meat in the short time it is on the grill.

 6.      Allow meat to "air out" at least 1 hour before cooking.

 7.      The following is the correct method for cooking meat which will result in a properly cooked, well marked   steak.

  a. Place steak on the grill so that an imaginary line drawn down the length of it points from 10  o'clock to 4 o'clock.

b. After the meat is cooked about 1 quarter of the way, turn it so the imaginary line now points  from 2 o'clock to 8 o'clock.

c. When the meat is cooked halfway, flip the steak over so the uncooked side is in contact with  the grill and the imaginary line is again pointing from 10 o'clock to 4 o'clock.

d. Finish the meat by again pointing the imaginary line from 2 o'clock to 8 o'clock.

 The above procedure will result in a very attractive diamond pattern of char marks on both sides.

 8.      The following is a guideline used to cook the different degrees of "doneness," using a medium-high heat    (2-3 second hand-held rule), based on a Filet thickness of 2 inches and Strip thickness of 1 to 1-½    inches.

  a. RARE - Cool, bloody, red center (Filet, 3-4 minutes per side. Strip, 2-3 minutes per side.)

                b. MEDIUM RARE - Warm, bloody, red center (Filet, 4-5 minutes per side. Strip 3-4 minutes per  side.)

                c. MEDIUM - Center, 1/3 of meat still red. (Filet, 6-7 minutes per side. Strip 5-6 minutes per  side.)

          d. MEDIUM WELL - Trace of pink remains in center. (Filet, 8-9 minutes per side. Strip 7-8  minutes per side.)

                e. WELL - No pink remaining. (Filet, 10-12 minutes per side. Strip 9-10 minutes per side.)

 9.      Never put weights on top of grilling meat or press down on it heavily. This forces out all the juices and    flavor from the meat.

 Never use a fork to turn your steak. Piercing the meat allows the juices to run out.

Happy Grilling!

Chef Richard

"Where Backyard Spice Meets Life!'™