Now that summer is off and running, it’s time to go outside and get your grill on.
You have never grilled or lit a barbecue?
No worries it’s not that bad or complicated. Despite what some experts may say, one isn’t necessarily better than the other. Both have pros and cons to grilling methods, it really comes down to preference.
Today were grilling bone in “New York Strip Steak”.
First thing before you even fire up the coals get your steaks out as they need to be at room temperature before grilling or you will have steaks cooked uneven through out.
Pick up a good meat thermometer and no matter what happens during the grilling process DON’T CUT INTO YOUR STEAK OR FORK IT TO SEE IF IT IS COOKED!
On any bone-in steak nearest to the bone will always be the rarest. Ideally for best flavor and tenderness you want a medium rare steak, but if you like your steak cooked well done, go for it…
Before you start make sure the grates on your grill are clean and free of any residual charred goo and gunk.
Build a nice pile of charcoal in the center of your barbecue, and add lighter fluid and not GASOLINE!
Once the grill is lit let it preheat for a minimum of 20 minutes or until are an ashy orange
Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
Now that your grill is hot and the grate is clean, food won’t stick to it as much, and you will likely get some of those classic grill lines on your steak.
Limit the amount of flips you do to the steaks. Ideally, you should flip each item once during the grilling process.
Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!
After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks.
After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over.
After another 2 minutes, rotate the new york strip steaks another 90 degrees. Now grill them for a final 2 minutes and they should be ready.
Now you can use your new meat thermometer.
Let your steak sit for about 5-10 minutes after it comes off the grill and before you dive into it. The juices will redistribute and settle as well as allowing the meat to reach its final tenderness as the temperature evens out.
You can always stick your steaks back on the grill for a few minutes if they aren’t done enough.
- The Food Lab: 7 Old Wives’ Tales About Cooking Steak That Need To Go Away (seriouseats.com)
- Follow these tips to tame the backyard beast that is your grill (triblive.com)
- Chicago Grill Safety Infographic (local.allstate.com)