| A nice, tender and juicy steak makes everyone's | | | | Testing for Doneness |
| mouth drool. However, getting that perfect steak on | | | | You can do the finger method or you can (gasp) cut |
| the backyard gas BBQ grill is not always as easy. | | | | the meat to check it. However, the only 100% |
| However, you can learn how to make a great steak | | | | foolproof way of testing for doneness and |
| every time by applying a few basic tips. | | | | maintaining the integrity of the steak is with an |
| Start with the Grill | | | | instant read thermometer. |
| How the person wants the steak will determine the | | | | - Rare - 140 |
| settings on the grill. Change the settings for the | | | | - Medium Rare - 150 |
| steak and watch them come out perfect. | | | | - Medium - 150 |
| - Rare - The ultimate way to cook a steak. You | | | | - Medium Well - 165 |
| need to turn the grill up to full blast on both sides. | | | | - Well Done - (shiver at the thought) 180 |
| You need it to sear the steak on the outside quickly | | | | The real trick is taking the steak off 5 degrees lower |
| and keep the inside nice and cool. | | | | than the doneness scale. This is because you want |
| - Medium Rare to Medium - Turn one side of the grill | | | | your steak to sit a few minutes before cutting it |
| to medium and the other side to hot. | | | | open. If you don't then all the nice juices will run out. |
| - Well - This is the death of the juicy steak but if | | | | In this time, your meat will cook the extra five |
| you must cook it well done, then turn both sides to | | | | degrees. |
| medium. | | | | Adding Perfect Grill Marks |
| Don't Grill Cold Meat | | | | Picture your steak like a yield sign, which is how |
| Don't ever take your steak from the fridge and | | | | many are shaped. The bottom point should be placed |
| throw it out on the grill. Steaks need to be cooked | | | | on the grill in the 1 o'clock position for 90 seconds. |
| at room temperature. Plus, this gives you time to | | | | Then you turn your steak to the 5 o'clock position |
| properly season your steak. That is, if you are using | | | | and wait for it to show signs of turning (blood will |
| a dry rub. If you use a marinade, then you will need | | | | start seeping up). Flip it over one time and cook it |
| to set out the steak ahead of time so it can warm | | | | the rest of the way. |
| up. | | | | |