From flame-kissed steaks and smoked chicken to shish kabobs and satays, grilling adds flavor and flair to virtually any meat.
Fire Away
The most primitive style of cooking--meat roasted over an open flame--can't be beat. You can pan-sear and broil all you want, but nothing compares to a grilled steak. The combination of a smoky, caramelized crust and a tender, juicy interior is what grilling beef is all about.
Tips for a perfectly grilled steak
Choose wisely: Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.
Size matters: Choose cuts that are 1- to 1-1/4 inch thick. Pay special attention to bone-in cuts of meat: make sure the steak is an even thickness. Meat near the bone will take longer to cook.
Use caution with marinades: 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.
Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees
For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.
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