Who wants to spend a lot of time in the kitchen when you can be outdoors celebrating the warm months with friends and family? The most popular style of cooking meat is roasted over an open flame. That can't be beat. You can pan-sear, oven roast and broil all you want, but nothing will ever compare to a open flamed grilled steak. The combination of a smoky, Grilling beef is all about the caramelized crust and a tender, juicy interior. Grilling the perfect steak is an art form. It takes plenty practice and patience to master it.
Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.
Choose cuts that are 1- to 2 inch thick. Pay special attention to bone-in cuts of meat and make sure the steak is at an even thickness. Meat near the bone will take longer to cook so be extra careful.
Marinating meat is one of the best ways to enhance the flavor and tenderize at the same time. Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter. When ready to cook, be sure to treat the marinated meat with the same care you would treat any raw meat. Be sure to discard the marinade after use.
Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 8 to 10 minutes per side for medium-rare (145 degrees F). For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.
Below are suggested cooking times that need to be divided in half for each side:
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
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