© 2012 Blake Stokes
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Basic Steak
Ingredients Steak (no duh, you say) Oil Salt and pepper Directions Grilling steak is almost completely about timing. Thankfully that's easy enough to learn. In here, I'll be giving the times for steaks that are about one inch thick, but if they are thinner or thicker, some adjustments need to be made. Whether you're using a gas grill or a charcoal one, it has to be hot. Very hot. Before you grill them though, you should cut off any extra fat. You need to leave some, since that's where all the flavor is, but if there are big globs of the stuff, just quickly remove them with the nearest knife. Rub them with the oil and then sprinkle with salt and pepper. Take them to the grill Place them on the grill. This is where the timing comes in. For medium, my preferred temp, you cook it for six minutes on one side, four on the other. Rare is 5 and 3. Mid rare is 5 and 4. And Well Done is 8 and 6. Now, you never flip a steak more than once. As soon as you do that, you lose most of the juices and thus the flavor. Once you take them off the grill, cover them with aluminum foil for ten minutes to let them rest and lock in the flavor, and then enjoy as is or with your favorite glaze or sauce.