| Grilled to Perfection: Tips to Keep the Sizzle in Your | | | | each steak for one minute. Turn on the grill on the |
| Gas Grilled Steak Are you tired of guessing the best | | | | other side for one minute. Then, turn and replace at |
| ways to prepare the grill and the meat? Have you | | | | a 45-degree angle for half of the remaining cooking |
| eaten enough over-cooked, dry steak? Have you | | | | time. Turn once more at a different 45-degree angle |
| wondered how restaurants produce those steaks | | | | for the final minutes on the grill. |
| with the picture perfect grilling pattern? If you | | | | - How long should it cook? Although a thermometer |
| answered 'yes' to any of those questions, then you | | | | (see below) is suggested, it's good to have a general |
| will appreciate these simple tips. Here are some | | | | idea of how long to cook each steak. Here are some |
| answers to common questions about grilling steaks. | | | | general guidelines, depending on the thickness of the |
| - What temperature? Before you get started, | | | | steak: |
| determine how everyone likes their steak cooked. | | | | - 1" Thick Steaks - Rare 8-10 minutes, Medium 12-14 |
| Use the highest heat for rare or medium-rare, and | | | | minutes, Well 16-20 minutes |
| medium heat for medium or well-done. This sounds | | | | - 1 1/2" Thick Steaks - Rare 10-16 minutes, Medium |
| counterintuitive, but the rarer steaks need to cook | | | | 16-20 minutes, Well 22-26 minutes |
| fast at a high heat in order to sear the outside and | | | | - 2" Thick Steaks - Rare 12-16 minutes, Medium 18-22 |
| keep the inside rare. The more well-done steaks | | | | minutes, Well 24-28 minutes |
| should cook slowly on a medium heat in order to | | | | When is the meat done? We all know the cut and |
| avoid burning the outside and drying out the inside. | | | | look method to determine of the meat is done. This |
| - How to prepare the grill? Oil the grill by brushing a | | | | isn't ideal, because if it's too late, then you've |
| thin layer of oil on the grates. You can also rub the | | | | overcooked the steak. If it's too soon, then you run |
| steak fat onto the grate using tongs. | | | | the risk of drying out the meat. This is the perfect |
| - How to prepare the meat? While the grill is heating, | | | | time to use a meat thermometer, ideally a meat fork. |
| remove the steaks from the refrigerator and let | | | | When is the meat ready to eat? The steak continues |
| them come to room temperature before placing on | | | | to cook for abut 5minutes after you remove it from |
| the grill. Rinse and trim the fat. | | | | the grill. Keep this in mind when determining the |
| - How to treat the meat? Keep the steaks moist and | | | | optimal temperature for your preferred 'doneness'. |
| tender by coating with a thin layer of cooking oil and | | | | Let the steaks rest for 5 minutes before eating. |
| the seasoning of your choice. A little salt and as much | | | | Few things say summer like the sizzle and aroma of |
| pepper as you like are good default seasonings. You | | | | a steak cooking on your gas grill. Grilling the perfect |
| can also try garlic powder, or a dash of cayenne | | | | steak may be easier than you realize. And if you |
| pepper. | | | | follow these easy tips, you'll be sure to dazzle your |
| - When to flip the steak? Look for signs that the | | | | guests and family. Just remember that with a little |
| steak is starting to bleed through. You'll see small red | | | | preparation, some patience, and the right tools, grilling |
| spots, which will tell you it's time to flip the steak | | | | the perfect steak to please everyone is easy. Follow |
| over. | | | | these tips, and you can just sit back and relax. Let |
| - Although you only need to flip it once, flipping it | | | | your grill do the work for you. |
| multiple times will create a nice criss-cross pattern. Grill | | | | |