Grilling Steaks

Step 1. Buy a really nice grill. Lets face it, flames and uneven heating can really ruin some good steaks. Since we will be doing grass fed Angus T-bones for this lesson, we would cringe at the thought of anything less than perfection.




Step 2. Warm up grill. Get it really HOT! When its about 500 degrees, take your scraper brush, or in this case just the replacement brush head, and clean the grill. I would have had some concern for catching on fire, but I was outside with plenty of really cold snow around. It was 12 below zero this morning, so I felt sorta safe. When the grill is up around 600 degrees, get your steaks to the grill. We marinated ours in the Ultimate Grilled Steak marinade.





Step 3. Put those steaks on to sear. I think the sear lines look best across the short side of the steak. Very important!!! Keep one side of your grill HOT and EMPTY because we will sear the other side on a new, HOT part of the grill.






Step 4. Remember, when you add fresh wet meat to the grilling surface, the grates cool dramatically, kind of like when that really cold snow falls off the handle onto the grill surface. If you are lacking grill space, remove the steaks to a platter, and allow the grill to re-heat to searing HOT, before returning to sear the second side.




Step 5. Reduce heat to a very low setting. I prefer to use the indirect method with the burners under the meat off and the far side burner(s) on low. We generally like our steaks pinkish, so this does not take long. I look for juices coming up to the top of the steak to know that it is heated to the middle. Since this is grass fed beef, it will cook faster than commercial beef and if we are not careful it will be dry and dusty. We freeze our beef for at least two weeks so it can be safely eaten quite rare.





Step 6. ENJOY and add a blog posting.
Step 7. Rest (Gotta have my Sunday afternoon nap)

-Jesse James, outlaw