How to grill a fantastic steak

A few simple tweaks to your steak grilling technique will yield a steak you can be proud of. NOTE: I use a gas grill and this recipe is written around using a gas grill. I know the BBQ fringe will probably stop reading because I use gas - I know, smoking is easier with charcoal, there is a flavor element associated with charcoal - I GET IT!

I use gas for one reason: I AM A LAZY, LAZY MAN and cannot be bothered with with charcoal. Charcoal is awesome, this will work on a BBQ - heck it'll probably work on a broiler pan in your oven.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• STEAK I often buy the fillet from Costo - big fat ones.
• olive oil
• seasoning - McCormack's Grill Mates Monterey steak seasoning
• gas grill (or BBQ) but this method is what I use on my grill
• (optional but a really good idea) meat thermometer

1. 
    

   AT LEAST one hour before you plan to put the steaks on the grill, remove them from the refrigerator and take them out of the package.

2. Place steaks on plate/cutting board and brush or sprinkle olive oil on the meat.

3. 
    

   Sprinkle Grill Mates Monterey Steak spice on the steaks. I usually have pretty thick steaks so I put the spice on the sides as well. Flip steaks and repeat on other side.
   
   This stuff is kind of spicy. I heavily coat my steak while I'll put very little on the steak I serve the kids.

4. Cover with saran wrap/foil and let sit on the counter for an hour, this will bring the meat closer to room temperature
   
   This tweak, letting the steaks sit at room temp for an hour has contributed more to my grilling success than anything. Why? I don't know but when in a hurry and I have to slap something on the grill straight from the fridge, it's not as tender and just doesn't taste as good.
   
   What difference could it make putting a 70 degree F steak on a 400 degree F grill vs. putting a 40 degree F steak on a 400 degree F grill? Doesn't make any sense in my limited perspective ... but it makes a big difference on your plate. I'm sure it's some science thing...

5. 10 minutes before you want to start cooking, fire up the grill and let it get hot. I set my burners to high. My grill has 3 burners, when ready to start cooking I reduce burners to LOW. The grill will still stay at 350 F. (BBQ fringe: do what you have to do when you have to)

6. 
    

   The fun part! Take your long handled kitchen tongs. You don't have kitchen tongs?? WHA? HUH? Get some kitchen tongs. Pour a little cooking oil in a bowl, crunch up two paper towels and pick them up with your tongs. Dip towels in the oil and give the grill a good oiling. We're assuming that you've already hit the hot grill with your wire brush - right? The nice thing about a gas grill is if the oil drips and starts a little fire you can turn the burner off until it burns out.

7. OK, the grill is hot, we're all oiled up, set the steaks on (with your tongs!). They will sizzle - wait a few minutes so you get some nice grill marks then flip them over. As I mentioned before, I typically buy the fat fillets from Costco which are a good 1-1/2" to 2" thick so they're going to take a while. For the thick ones I'll flip them after 3 or 4 minutes but won't touch them again until they've been on a total of 10 minutes. I close the lid on the grill while they cook.

8. 
    

   The first 10 minutes have passed, you've flipped your steaks and now we're close to the 15 - 17 minute mark. Time to check the temp with my thermometer. After years of grilling and slicing open the steak/roast/chicken/fish to 'peek' I started using thermometers. I found however the cheap ones weren't really worth it so after years of trial & error I broke down and dropped $89 on a professional grade, restaurant quality, industrial strength food thermometer called the "Super fast Thermapen". What's great about it is that it will deliver an accurate, immediate reading with only 1/4" of the probe in the meat which makes it an ideal tool for something thin like fish. (www.thermoworks.com). WHY do I need to know when my steaks are at the correct temperature? that, gentle reader is answered in the form of my wife. If there is any red/pink/light pink or super light pink visible when she cuts into her meat she scrunches her nose, pokes at the meat with knife & fork and asks "Is this cooked"? Seventeen years of "Is this cooked?" is solved with an $89 investment.

9. I will remove my steak at about 145 F - 150 F (depending on the amount of wine consumed waiting), wife's steak comes off at the 160 F range. Place steaks in foil and wrap to allow them to 'rest' for a few minutes before serving. I read somewhere why this is important but alas I forget.

10. 
     

    Historically I would snag the biggest, rarest one for myself and let my family fend for themselves with the remainders but lately I've been slicing the steaks (on the bias, which is against the grain) and serving them as slices (rarer ones on one side of the platter, cooked until dry as a bone with no remaining flavor on the other side of the platter). This has worked out well.

Tips & Warnings

• WARNING: Once steaks have been flipped and you're in the home stretch with only a few minutes left, DO NOT answer a call from your sister who wants to complain about your brother's wife for the 486,912th time. This will distract you and may ruin your steaks. You have the gift of Caller ID and voice mail, it is up to you to use them!