Guide to Good Grilling
Patience is a grilling virtue.
If you've ever stepped up to the fiery flame, you know it takes practice. Using these guidelines can help secure your command of the flame. So pay attention. Your reputation as grill master depends on it.
No peeking.
Leave the lid closed to help regulate temperature and keep food from drying out. If you need to see your steaks, invest in a grill with a window. Leaving the lid down also captures aromatic juices as they vaporize. It even limits oxygen to the flame, which prevents flare-ups from scorching your food. And that's always a plus.
Keep sharp objects out of reach.
Never turn a steak with anything except grilling tongs or a spatula. Unless you want the flavorful juices to escape, then by all means stick a fork in it.
Turn 'em and burn 'em.
Save your flipping skills for the pancakes. Steaks only need to be turned once to sear the outside and lock in the moisture. Turn it too many times and you risk drying out the meat. So if the steak won't let go of the grill easily, it's not ready to be flipped.
The first cut is the deepest.
Let cooked steaks stand for at least five minutes before serving to let the juices settle in. Cutting it too soon will let all of the natural juices run onto the plate and not in your mouth.
