Things You'll Need
Two to four steaks of choice
Hammer-style meat tenderizer
Desired dry-rub seasoning or liquid marinade
Gallon-sized zip seal food storage bag or large plastic bowl with tight lid
Vegetable oil grilling spray
Steaks prepared on gas grills lack some of the smoky flavor imparted during charcoal grilling. But proper tenderizing and seasoning or marinating combined with the direct grilling technique on gas grills produces a tender, flavorful steak.
Pre-Grilling Meat Prep
Place one steak on wood chopping block, slab or other hard surface and pound four or five times on each side with the bumpy side of the meat tenderizer. Repeat for all steaks.
For dry-rub method, rub seasonings into each side of the stakes. Place the meat into a food storage bag or large bowl, and seal the container. For the marinade method, place steaks and 2 cups marinade per steak in plastic bag or bowl and seal.
Place seasoned or marinating steaks in refrigerator at least three hours so flavors soak into the meat.
Grilling the Steaks
Spray the cooking grate with vegetable oil grilling spray. This lubricates the grill to prevent excessive sticking and leaves nice grill marks on the meat.
Set up the gas grill for direct grilling by lighting all burners to medium heat and closing the lid for preheating.
Grill to taste, cooking about six minutes on each side for medium-rare or 10 to 12 minutes for well done.
For bolder flavor with marinades, soak steaks overnight. For the taste of more steak and less sauce, don't exceed three hours of marinating. Be sure to use vegetable oil sprays designed for grilling. These withstand higher direct temperatures without burning. Marinades and dry-rubs are a matter of taste. Sample various commercially available blends or consult grilling cookbooks or websites for recipes.
Always use fire-resistant cooking mitts when opening or closing hot grill lids or turning or flipping meat. Handle steaks with long, grilling-style cooking tongs to avoid burns.