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1. Let your steak reach room
temperature before grilling. Some people might
tell you that this isn't
necessary, however I feel that this helps grill
your steak more evenly and
faster.
2.Trim the steak of excess
fat. Any strips of fat should be about 1/4" thick.
Also cut through the fat
strip about every 1 1/2". When grilling, fat shrinks
faster than the meat and
it can cause your steaks to curl.
3. Season. A light brushing
of olive oil, maybe some fresh cracked pepper is
all you want. Seasoning
is entirely up to you.
4. Preheat the grill. Hot
as it will go for a gas grill. A single layer of
ashy white coals for a charcoal
grill.
5. Oil the grate. An easy
way to do this is to take a piece of trimmed fat,
hold it tightly in a pair
of tongs and rub it on the hot grate.
6. Grill. Place each steak
on the grill for one minute. Turn and grill on
the second side for an additional
minute. Turn and rotate 45 degrees and
grill for half the remaining
cooking time. Turn again. If you do this right
you will get a nice diamond
pattern of grill marks.
7. Remove when done. I use
the pressure test to check my steaks. When you are
getting close to having
a done steak press it with your index finger or the
flat side of a grilling
fork. A rare steak will be soft. A medium steak will
be firm but yielding. A
well steak will be firm. Once you get the hang of
this trick you will be able
to remove steaks from the grill at just the
right second.
8. Let the steaks rest for
2-3 minutes before serving. This will let the
juices flow out from the
center so the whole steak is nice and juicy.
Grilling Times by Thickness (minutes):
Thickness Rare Medium Well Heat
1"
8-10 12-14
16-20 High
1 1/2"
10-14 16-20
22-26 High
2"
12-16 18-22
24-28 Medium
These times are total cooking
times. Divide in half for each side. Times are
approximate and will vary
depending on the type of grill, fuel, and weather
conditions.