Cook a Great Steak Everytime

1. Choose a nice cut of steak from the butcher or local supermarket; cuts from the tenderloin or rib are best. Excellent cuts include rib eye, porterhouse, N.Y. Strip, Chateaubriand, and filet mignon.

2. Choose the best grade available. Prime grade can be difficult to find, so call several butchers to locate. . Aged Prime is superior, but aged meats aren't for everyone.

3. Remove steak from refrigerator about 90 minutes before cooking. The steak should be at room temperature before it touches the grill.

4. Peel a clove of garlic and crush lightly to release juices.

5. Rub crushed garlic clove onto all sides of the steak.

6. Coat each side of the steak with fresh ground black pepper and salt. Gently press spices into the flesh.

7. A marinade can help less tender cuts, such as flank. It can improve the taste and tenderize select grade steaks as well.

8. Do not marinate aged choice or prime beef, or you will ruin the steak!

9. Preheat gas grill on high for 10 to 20 minutes. If you pay close attention, you will not overcook your steak. Be prepared to douse flare-ups with water.

10. Grill steak on high for four minutes with lid closed.

11. Flip steak using tongs or spatula, do not use a fork as you will lose juices.

12. Grill on high for another four minutes with lid closed. Your steak will be about medium rare, depending on thickness.

13. Remove steak from grill and immediately place on a warmed platter.

14. Allow steak to rest for a full five minutes before cutting. This allows the juices and full flavors to develop.

Tips

* If you have a small brush, apply extra marinade from dish to steak while cooking or brush your steak with your favorite HP or Teriyaki sauce while cooking.

* How do you know when your steak is done? Here are some tips using a 1" cut of meat as an example...

o Rare (all red in the middle) 120-125 degrees, feels roughly like the flesh between the thumb and the forefinger of a relaxed hand
o Medium Rare (all pink in the middle) 125-140 degrees
o Medium / Medium Well (some pink in the middle/mostly gray) 145-155 degrees, feels roughly like the flesh between the thumb and the forefinger of a straightened hand
o Well Done (all gray in middle), >160 degrees, feels roughly like the flesh between the thumb and the forefinger of a clenched hand

* Fool-proof method for getting perfect medium steaks: Leave the steak to cook on one side (do not touch!). When you see blood rising on the upper side turn over and cook the other side for almost as long as the first side.

* In a shallow dish, mix the following:
o 1 cup of olive oil with 1/2 cup of soy sauce or teriyaki sauce
o freshly ground pepper and salt to taste
o juice of 1/2 lemon
o 1 teaspoon of dijon mustard or chili sauce
o spices (i.e. 1 tspn cumin, 1 tbsp cilantro)
o 1 tbspn brown sugar and beer to taste

Marinate the steak for at least 3 hours to a full 24 hours.