Grilling Tips
Tips for Grilling the Perfect Steak
1. Purchase prime or choice meats with uniform marbling. For more inexpensive cuts of meat, use Adolph’s meat tenderizer and foloow directions.
2. Remove meat from cooler and allow it to reach room temperature before grilling.
3. Wipe meat dry with paper towels.
4. Season steak with kosher salt and fresh ground pepper.
5. Build a hot fire, charcoal or gas.
6. Oil the grill grate with vegtable or olive oil.
7. Sear steak over hot coals. If steak is 1 inch thick, for medium well-cook it for 3 minutes on one side, turn over and cook for another 3 minutes. For 1 1/2 inch steaks sear for 3 1/2 minutes on each side.
8. Test for doneness with your index finger. Soft yield is rare. Firm yield is medium. Firm is well done. Don’t cut the steak to test for doneness, as juices are lost.
9. Let steak rest on plate 5 minutes before serving. Meat is still cooking and juices can flow from the center to the exterior, yielding a moister, juicier steak. Note: the juice will tell you how done the meat is. The redder the juice the rarer the meat. The browner the juice the more well done the meat.