How to Grill Meat

Grilling meat can differ depending on the type of grill that you are using. This explanation is only for those using a gas grill to cook steak.


1. Turn on your grill or your gas cooker on (either turn on the gas and ignite, or put coals in the bottom and light).


2. While you are waiting for your grill to heat up, take your pieces of meat and tenderize it using a tenderizing hammer.

3. Season your meat using any type of seasoning that suits your taste. A popular way to do it is: Pat the meat dry, season it with salt and pepper, and rub a light coat of olive oil on it. Note: If you drench the meat in oil, you will cause flare-ups, which will cause the meat to unnecessarily burn and carbonize - imparting a very unpleasant flavor - ash. So, keep the coat of oil light.

4. Lay the meat down on the grill and do not move it until grill lines/brown caramelization (specifically called the "maillard reaction") occurs on the entire surface.

5. Turn the meat over using a spatula. Try not to use a fork at this punctures the meat and results in loss of juice.

6. Remove the meat when it's almost done to your liking. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

* Use a meat thermometer and insert it into the thickest part of the steak. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium. Or...
* Press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.

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