Grilling Shark Steak

Unlike beef and pork, shark meat is a much healthier alternative as they are not as high in fat and cholesterol. Grilling them as steaks would make them especially delectable to taste. If you do not know how to grill shark steak, here is a guide you can follow.

Before you learn how to grill shark steak, you should know what to get. Make sure you buy shark meat from a reliable store that sells fresh and safe shark, and make sure they are of good quality. Difference in quality can be felt and tasted so you will want to get a good one. Once you get the meat, slice them into sizes that are easier to manage because it will ease both the cooking and the eating process.

You should begin by marinating the shark steaks, which would bring out a richer taste and flavor to it. A choice of marinade would be the combination of soy sauce and buttermilk, which you will need to dip the steaks into and leave for at least four hours. Then, you can prepare the grill for cooking by setting it to medium low temperature to heat it up. While waiting for it to heat up, you can make the sauce for the steak. Put pepper, lemon juice, and honey in a clean bowl and mix them, followed by Dijon mustard. Make sure they are mixed thoroughly so that the taste will be consistent throughout the sauce. Then, sweep the sauce all over the steak so that the taste will be rich.

Once the grill is hot enough, place the steaks on top of it. Each side should receive a 4 minute of contact with the grill. When you turn them over, apply the sauce on the again. If one side does not seem ready, turn it over again and apply more sauce. Do not overcook them if you want to enjoy the flavor of the steak. Once they are ready, you can serve them with sauce. Serve with wine and you will definitely have a meal to remember.

Chris is the writer of this article, you can visit us for more information on how to grill shark and how to grill. Visit to read more detail.

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Marinating and Grilling the Perfect Steak for Yourself

Grilling a steak can make for a tasty dinner but if done incorrectly, you can end up with a charred, dry piece of charcoal and that's not good for anyone. Perfectly grilling a steak can be considered an art form. There are several components that should be considered when grilling out.

The first detail that should be considered before the meat even hits the grill is seasoning or marinade. Seasoning can be anything from just sea salt to a dry steak rub or a wet marinade. I would recommend using this steak marinade and letting the steak sit for about an hour in the refrigerator soaking up the marinade.

Steak Marinade:
½ cup soy sauce
½ cup olive oil
4 ½ T honey
6 large garlic cloves, minced
3 T chopped fresh rosemary
ground pepper
sea salt

Next you want to determine how you want your steak cooked. Do you want rare, medium, well? (Rare=red, medium=warm pink, well=cooked through) After you determine this, follow these cooking times, 4-5 mins per side for rare, 5-7 mins per side for medium and 7-8 mins a side for well. These also depend on thickness of the cut of meat.

Depending on whether you are using charcoal or gas to grill, you will have to manage the heat differently. By keeping the temperature of the grill high, you will achieve an nice sear and seal in the juiciness of the steak. When you throw your steak on the grill you want to hear a nice sizzle. The sugar in the honey will caramelize and make a nice crust on the outside of the steak.

After you have cooked your steak to the desired temperature, pull the steak off and let the meat rest for 10 minutes. Allowing the meat to rest will allow the juices to redistribute throughout and make for an extra juicy steak. By keeping these tips in mind, you will create a tasty, delicious, perfectly cooked piece of meat.

If you burn your steak and need to go out to get one try this Dallas steakhouse or even go for some lobster and the best Addison seafood

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Grilling a Great Steak - It's Easy

Grilling Steak - A scrumptious way to end the day

Is grilling steaks an involved task? Nah, not really. Just a few basic facts and some steak grilling tips to smooth the way and you're good to go.

The temperature of the grill, what kind of steak and how thick, spices and marinades, and whether you want the steak rare, medium rare, or medium get's you on the path of how to cook a steak. You pick up great grilling steak tips just by doing. So let's get grilling.

A hot grill warms my heart. (I use a Weber two burner gas grill under $115 at Lowes) One side all the way high, and one side a bit cooler. The hot grill is to seal the steak to keep in those valuable juices. Just as you always use steak tongs instead of a fork to turn the meat, putting fork holes in the meat will let all those juices run out and the juices are the taste.

The type of steak you are grilling will determine your temperature and seasoning choices. Filet Mignon with so little fat, although tender there is very little flavor so you have to spice it up. Ribeye, porterhouse t-bones and sirloin steaks have great ribbons of fat throughout the meat so flavor is not an issue. Don't forget some of the less expensive steaks such as flank steak, london broil, round steak, and even chuck steak. With the right care it could be a hit.

Where you get your steaks can make a difference. A butcher shop cuts to order off of fresh meat. Grocery stores have pre-frozen, prepackaged, thinner cut steaks.

A little preparation goes a long way to grill some great steaks. Make sure that the steaks you are about to grill are at room temperature. If you put cold or frozen meat on a grill it will burn the outside and leave the inside raw and icy. Get those steaks out of the freezer or refrigerator long before you cook them. Cut the surrounding fat of the steak every inch and a half. It will prevent the steak from curling because fat shrinks faster than the meat.

To season or not to season? - that is the question! Spices and seasonings are usually of the cook's choice, since various combinations are possible; yet pepper is probably among the elements that cannot miss. Tenderizing steak marinade recipes and steak rubs enhance the flavor of many cuts of beef steak. For tougher cuts of meat, choose a tenderizing steak marinade recipe with ingredients like vinegar or citrus juice mixed with a little olive oil and seasonings and soak all day in the 'fridge.

When grilling steak, most people keep turning the meat from one side to the other. Not good! That will destroy your steak. As an example, on a hot grill cook your steak 2 minutes then spin it 45 degrees and cook for another 2 minutes. Then turn it over, look at the (nice|unique|pretty] grill mark design you made, and do the same for the other side. I usually then move the steaks to a cooler portion of the grill to let it cook a little longer without charring.

Everybody seems to want their steak differently. You hear "just a little pink", or "slicing into the steak. Push on the top of the steak with your thumb- if it is soft spongy you have a rare steak, if there is a little resistence it is medium rare, and if it feels firm there ain't no pink. The amount of firmness is the trick.

If you have a sensitive thumb or are just smarter there are little digital steak thermometers that tell you by exact temperature whether your steak is the way you like it. Life just gets easier.

Enjoying friends and family while grilling some great steaks is a wonderful experience. Repeat weekly and report back on your success.

Mel Griffon has been grilling on balconies, backyards, and in restaurants for years. Want more info just go to his site at http://www.grillingsteak.org or http://www.grillingsteak.org/grilling-steak/grilling-a-great-steak-its-easy.

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Cooking Fresh Fish - From Grilling to Baking

There is nothing more scrumptious that the aroma and flavor of a newly caught fish, whether sautéing in a pan with butter and wine or grilling fish steaks on the coals. Regrettably, some people are better at fishing than cooking fresh fish. Let this cooking fish guide help you to create you own recipe and pinpoint cooking tips and ingredients that will bring out the best in your fish.





When it comes to cooking fresh fish, breading and frying is as good as it gets. The scent of butter melting in the frying pan and the flair an angler uses flipping his catch is great entertainment. For the novice fisherman reading this cooking fish guide, check that the butter is very hot but not burning. In Addition, make sure that the fish is thoroughly coated in batter. Season your batter to your heart's content. Salt and pepper never goes wrong. You can try other herbs and spices in the batter for a more delicious fish.





On the face of it, grilling would seem to be the easiest technique for handling your fish. A novice might surmise that grilling fish is the same as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drops into the coals.





To stop losing moisture, first cover the fish with oil. The oil will seal some of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut reveals that the fish is cooked halfway through. After being flipped, watch the fish vigilantly. Remove the fish as soon as it is cooked through.





Another option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep in the moisture and marinate the fish in its own juices. Adding herbs and spices inside the foil along with the fish enhances the cooking process and the flavor of the fish.





Baking is the simplest option for the fisherman who does not care to observe the fish during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined measure of time. You may wish to check on the fish pieces from the time to time, guaranteeing that you don't overcook the fish.





Any fish you catch, a traditional recipe and proper cooking will enhance the catch. Take time to set up for cooking; a poorly cooked fish will be sure to spoil your day. A cooking fish guide would not be finished without this very crucial rule: don't overcook your fish. Whether baking in the oven, frying or broiling, remember to check for doneness frequently, because almost all fish, particularly fillets, are cooked in a very short time. Fresh fish is a food you can feel good about serving to your family. Cooking fresh fish requires a light touch, and with the right application of oil, spices and perhaps a little sauce, your catch of the day will become the high spot of your evening!

For more info, see Cooking Fish Guide or Cooking Fresh Fish. Ron King is a web developer; visit his website Authoring Articles.

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Top Notch Grilling Recipes

How do you know if your grilling recipes are top notch? A good indicator that your grilling recipes are the best around would be if they cause your friends to have tremors simply by thinking about the tender, juicy creations that you are cooking up. The thought of grilling recipes typically conjures incredible visions of over sized slabs of meat in the form of smoked ribs, spare ribs, lamb chops, hamburger patties and much more. What makes grilling recipes so fun, is the fact that there are also many great appetizer recipes which compliment traditional grilling quite well. For example, you should be able to use your barbecue or grill to make pizzas, hot and spicy wings, and a variety of other delicious snacks, even burritos and fajitas in the right circumstances.

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How To Grill The Most Delicious Meal Plus Other Summer Grilling Tips

Yes, grilling is easy, especially for women because, for some reason, the man of the house seems to enjoy taking over the task. Moreover, without heating up the kitchen and messing up the oven, the host and hostess can provide guests with a tasty entrée.  But is it a safe way to cook?  What with the risk of carcinogens, the flames, the bugs, and the bacteria, one might question the wisdom of employing this ubiquitous cooking style. 

ETHEL TIERSKY, the editor and frequent author for http://shelflifeadvice.com,has been a free-lance writer since 1963 and a food safety fanatic for even longer. She has published dozens of magazine articles and co-authored 14 grammar texts and readers for adults studying the English language. Developing http://shelflifeadvice.com has kept her busy since retiring from her teaching position as associate professor of English at Harry Truman College in Chicago. Some of her other writings for the site include "Don't Let Those Food Expiration Dates Scare You," product write-ups on mayonnaise and water, and "Pyrex Glassware: Is It Safe to Use?"

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The art of Planking with a grilling plank

The art of Planking - Grilling Plank
There are three different products that can fall into the category of a Plank Cooking or Grilling Planks. These are Roasting planks, Wood Papers and Grilling planks.
Contrary to popular believe, Grilling planks are not a new way of cooking. In fact Grilling planks have been around for many hundreds of years. Plank Cooking and Grilling Planks are seen as a very trendy way to cook now. Again, it is the fact that we are getting our taste from a natural source, in this case Grilling planks, rather than additional ingredients. It is difficult to describe the flavour that is imposed upon food when cooked on a grilling plank. It is a cross between steaming and smoking food. It is not an art really, grilling planks are all about experimentation and fun. There need not be a recipe or a plan - just a grilling plank and some fish or steak maybe.
The secret of cooking with a grilling plank is the soaking. When the wood is soaked it goes back to its fresh cut state and if meat, fish, seafood, vegetables or fruit is cooked on grilling plank then the food is infused with the smoky taste of that wood. The food is gently steamed and is therefore always moist and tender. A wonderful way to cook, to add another dimension to your grilling plank - you can try adding beer, wine or even whisky to the grilling plank when soaking. It is all about experimentation.
An Oak grilling plank will give a heavier smoky flavour that you would expect and is great for Beef or Fish, A cedar grilling plank is sweet and spicy and is perfect for fish and seafood, A Beech grilling plank has a subtle sweet flavour great for poultry and a Cherry grilling plank has a subtler sweet fruity flavour for all foods.
In particular, all seafood is fantastic on a Grilling Plank because the food is gently steamed and the seafood stays amazingly moist and tender as well as infused with a wood smoky taste. A simple, but great, marinade for King Prawns is 3tbs olive oil, sliced dill and coriander, juice from half a lemon and finely chopped chilli. Let the King Prawns marinade for more than 1 hour, cook on your grilling plank until hot through.
Another great aspect of the Grilling plank is that when you are entertaining - it adds an air of interest to the atmosphere. You can discuss the art of planking and its origins. You can even serve the food on the Smoking grilling plank - which is especially nice if you are cooking a whole sea bass or salmon maybe.
Whether you are a real foodie yourself or know someone who is - a Grilling Plank is a must to try. It really does add flavour to your food and I have never had such tender steak before. A grilling plank will change the way you BBQ, forever.

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Outdoor Cooking-5 Tips to Outdoor Grilling- Cooking Equipment

Outdoor cooking can be lots of fun for many. Some people just love outdoor grilling and having the perfect cooking equipment is essential. Summer time is the perfect time when most of the country thinks about outdoor grilling. Before you get started on your outdoor cooking take the time to ensure you have all your outdoor cooking equipments.

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The Best Tips on Grilling Steaks

Grilling steaks can be a daunting and highly intimidating task especially if you are still new to the kitchen. It doesn't help that there are various opinions on what the best Tips on Grilling Steaks are because this makes it even more confusing and frustrating. However, as soon as you've mastered the art of cooking steaks, you would not need to hear any more Tips on Grilling Steaks because you would be the one giving them! It's a very tricky thing to do but once you get around to it, cooking steaks would just be a breeze.

The following are the best Tips on Grilling Steaks:

Cook Steak

1. Make sure to pick the right steak cut. You want a thick slab of meat that is well marbled. If it is well marbled, the meat will be juicy and richer in flavor due to some fat throughout the meat. Some of the best steaks for grilling are Porterhouse, Rib eye, and T-bone.

2. Season it with coarse salt and freshly ground black pepper. There are other steak cuts that require rubs and overnight marinades but it is ideal to keep the seasoning simple.

3. Allow the meat to reach room temperature before grilling.

4. Prep the grill. Make sure that whatever grill you use is clean before you start cooking. Then lightly oil the grill grates so as not to let the meat stick. Pre-heat the grill according to which kind of grill you're going to use. You don't need to build a fire if you're going to use a gas grill. If it's a charcoal grill, you need briquettes to build a fire.

5. Place the meat on the grill. One of the best Tips for Grilling Steaks that you need to remember is that you should never pierce the meat with a fork as this allows the juices to escape and dries out the steak. Use tongs or a spatula to flip the meat. Remember that thinner steaks require intense heat and thicker steaks need less heat and longer grilling time to cook the middle part without burning the surface.

6. To test for doneness, press the meat with your finger or cut into it in an inconspicuous place to see if it's cooked on the inside.

7. As soon as the steak has reached your desired doneness, remove it from the grill and let it rest for about three minutes to allow the juices to flow throughout the meat.

8. Serve it and enjoy.

With these Tips for Grilling Steaks, you are sure to surprise everyone with your superior cooking skills that make you feel like a seasoned chef. Now all you need to do is to enjoy the steak that you've worked so hard for!

The Best Tips on Grilling Steaks

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Grilling Steak

Steaks are the most palatable when they are grilled. The best steak for grilling is the sirloin steak, but it tends to be a bit tough. The T-bone steak and the porterhouse steak are both excellent choices and the bone in them give them an added flavor. Rib-eye steaks also grill well, as do the rib steaks. Filet mignon steaks do not generally find their way to the backyard barbeques owing to their steep prices. Thick steaks grill well than thin ones - the thin ones tend to form a hard crust, which interferes with the cooking of the interior of the steak.

There's nothing comparable to a backyard barbeque on a pleasant summer day - and what better ingredient to barbeque than a steak!

Cook Steak

For grilling, a good marbled steak is preferred. The marbling of a steak is the shreds of white fat that are visible in the red meat. More the specks of fat; better will be their flavor. Most of the fat liquefies while cooking and the steak simmers in its own fat giving it an incomparable taste.

The basic trick of a good grilled steak is not in the actual grilling process, but in the marinade. Marinating must be done not earlier than 2-3 hours of the grilling, unless it is a flank steak, in which case it can be marinated overnight. Acidic liquids are the best marinades, such as curds, lemon juice and tomato juice; even whiskey and wine. Marinades make the steaks tender and easier to grill.

Another important factor for the grilling is the barbeque grill. It is wise to buy decent charcoal and lighter fluid. Cheap varieties would burn non-uniformly and this would not grill the steak evenly. The coals should burn with bright steady flames and should turn white when the steaks are ready to be placed on the grill. Ideally, steak grilling requires constant attention and someone must be beside the grill throughout the process to turn the steaks. Steaks are to be turned a couple of times depending on the type of steak that is used. Thrice is usually enough.

Steak aficionados know that basting a steak with butter as soon as it is done gives it an extra flavor. Properly grilled steaks do not require much garnishing. A dash of salt and a sprinkling of peppercorn are usually sufficient. Steaks should be let be for a couple of minutes before serving to allow the juices to settle. Grilled steaks are usually eaten with boiled potatoes, salad and sauces such as Worcestershire and mustard.

Before arranging for a barbeque, it is necessary to check out with the local authorities as some neighborhoods have regulations concerning the use of charcoal grills. These regulations may be about the distance that a grill should be placed from the house and that someone tends the fire constantly.

Grilling Steak

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats.

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Marinating and Grilling the Perfect Steak for Yourself

Grilling a steak can make for a tasty dinner but if done incorrectly, you can end up with a charred, dry piece of charcoal and that's not good for anyone. Perfectly grilling a steak can be considered an art form. There are several components that should be considered when grilling out.

The first detail that should be considered before the meat even hits the grill is seasoning or marinade. Seasoning can be anything from just sea salt to a dry steak rub or a wet marinade. I would recommend using this steak marinade and letting the steak sit for about an hour in the refrigerator soaking up the marinade.

Cook Steak

Steak Marinade:
½ cup soy sauce
½ cup olive oil
4 ½ T honey
6 large garlic cloves, minced
3 T chopped fresh rosemary
ground pepper
sea salt

Next you want to determine how you want your steak cooked. Do you want rare, medium, well? (Rare=red, medium=warm pink, well=cooked through) After you determine this, follow these cooking times, 4-5 mins per side for rare, 5-7 mins per side for medium and 7-8 mins a side for well. These also depend on thickness of the cut of meat.

Depending on whether you are using charcoal or gas to grill, you will have to manage the heat differently. By keeping the temperature of the grill high, you will achieve an nice sear and seal in the juiciness of the steak. When you throw your steak on the grill you want to hear a nice sizzle. The sugar in the honey will caramelize and make a nice crust on the outside of the steak.

After you have cooked your steak to the desired temperature, pull the steak off and let the meat rest for 10 minutes. Allowing the meat to rest will allow the juices to redistribute throughout and make for an extra juicy steak. By keeping these tips in mind, you will create a tasty, delicious, perfectly cooked piece of meat.

Marinating and Grilling the Perfect Steak for Yourself

If you burn your steak and need to go out to get one try this Dallas steakhouse or even go for some lobster and the best Addison seafood

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Grilling Steak Tips For Perfection

Have you experienced eating the most wonderful steak? Have you ever wondered how such mouth-watering piece of meat ended up on your plate? Well, if these form part of your 'grilling' predicament, then it is about time to know the best grilling steak tips.

The sight of ribs or filet mignon is truly appealing, especially if they were produced out of love for food and beef. Think of barbecues and savory grilled steaks along with vegetables and various condiments. As we all know, having that delicious steak starts with grilling and since many want to know the secrets behind it, it is highly-recommended that you try the following grilling steak tips.

Cook Steak

First, go for quality meats. Yes, grilling is not just about the cooking but the choice and selection of foods and items. No one can ever go wrong with ensured quality, especially if you want to impress your loved ones come Friday night dinner. In fact, your choices readily affect the outcome of your attempt in the kitchen department and as part of your grilling steak tips list, going for the freshest and good cuts of meat serves you well.

Second, aside from quality, you also have to mind the cut of your chosen steaks. Fillets that are about 1 ½ to 2 inches thick are said to be the finest choices for grilling. Make sure that you choose the ones with more marbling in them as this naturally enhances the flavor of your grilled steak.

Third, season your steak cuts well. Adding salt, pepper, herbs and other spices truly enhance the taste of your chosen fillets. Moreover, these seasonings either give your steak that new flavor or twist. Coating your meat for about half an hour is one of the most popular grilling steak tips. Leaving your coated steaks at room temperature is also ideal as it helps in tenderizing the meat.

Fourth, preheating your grill is also part of your grilling steak tips. Getting down to business practically means preparing the equipment for the real challenge. Putting oil in the grates is also recommended, as this prevents your steaks from sticking.

Fifth, determining the doneness of your steak is very crucial as well. For some, the best way to go would be to use a thermometer. Spatulas and forks should not be used as piercing causes the meat to dry up and lose valuable juices.

These grilling steak tips are extremely important if you want to cook that delicious and flavorful steak. Regardless of your choices and preferences, bear in mind that grilling takes patience and constant learning and with use of these grilling steak tips, your cooking ideas will go a long way.

Grilling Steak Tips For Perfection

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Steak Grilling Instructions

Grilling a juicy and flavorful steak isn't hard to do so long as you follow a few key principles. If you plan to marinade your steak, then do this first. Marinade your steak for 24 hours in your refrigerator, then pat it dry with paper towels before you begin grilling.

You should also make sure that your grill is clean. If the grates are not clean, your steak will stick which results in tear when you turn it. You'll want to sear your steak well before grilling it, and any "tears" will prevent the seared layer from retaining all the steaks juices.

Cook Steak

Once you have ensured that your grill is clean, spray the grates with cooking spray. Use soy or safflower cooking spray, not olive oil. You'll be searing over very high heat and olive oil, when burnt, can impart a bitter flavor to your steaks.

Next, you should always sear your streak before you begin the actual grilling. Searing your steak creates a crisp and tasty layer of meat that helps hold in the steaks natural juices and flavors. The fat and natural juice is what gives steak most of it's robust and rich flavor.

To sear a steak, place it over some very hot coals and close the cover to your grill. Wait one minute, then open the grill, flip your steak, close the grill and sear the other side for another minute. When turning your steak, you should use tongs or a spatula, never a fork. A fork will poke holes in your steak, which let's the juices drip into your grill, which will result in a dry and bland steak.

Once you're steak is seared, you should then grill it slowly over indirect heat. Using a long metal spatula or fork, move the coals to both side of your grill leaving the center of your grill clear. Place an aluminum pan (a drip pan) in the center-cleared area and fill it 1/2" with water. Spray a bit of water on your coals to help cool them and then grill your steaks with the grill cover closed until they are cooked to your desired taste.

The drip pan is needed to help keep your steaks hydrated. This helps them retain moisture so that they do not become dry and bland as you grill them.

If you find that your steak is cooking too fast, cool your coals more by spraying water on them or by removing some of the coals. If you find that your coals have gotten too cool, then add a few briquettes (6 or 7) on each side of the drip pan. As you're grilling your steaks, don't open the cover unless you absolutely have to. You want to keep the cover closed as much as possible so that most of the heat stays within your grill.

To add additional flavor to your grilled steak, add a few hardwood chips that have been soaked in water for an hour. The great smoky flavor from the wood chips will impart a fantastic flavor that will make your mouth water!

Steak Grilling Instructions

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Grilling Perfect Steak is Easy If You Get the Temperature of Your Fire Right

When grilling perfect steak, most grilling recipes suggest cooking over high, medium or low heat. Seldom do they require an exact temperature. There are several reasons for this. Grilling is an inexact cooking method and the conditions in and around the grill can change suddenly. So it is best for the recipes to simply mention a range of heat to cook over and remind you to monitor the food very closely.

But how do you know what is considered high, medium or low heat? Do not go by the thermometers in the tops of most grills. They will measure only the air temperatures inside the grill when the cover is closed. This is not a true measure of the actual cooking temperature down close to the fire where your food is. That temperature is much higher. Furthermore, with most meats and fish fillets you will want to build a two zone fire and the cover thermometer is completely worthless if the ends of the grill are at different temperatures.

Cook Steak

The best way to determine the temperature of your fire is to use the traditional hand test. Hold your hand about three inches above the grate and time how long you can leave it there before you are forced to jerk it back:

o 1 to 2 seconds - High Heat - This is the best temperature for your hot zone if you are grilling shrimp or searing a steak. When using the the zone method, use this side first to sear the outside and lock in the juices.

o 2 to 3 seconds - Medium High Range - Good for most fish steaks.

o 4 to 5 seconds - Medium Low Range - Ideal for most chicken and veggies.

o 7 to 8 seconds - Low Heat - Perfect for your warm zone to finish steaks or chops. Also good for grilling soft vegetables and fruit.

o 1 minute - You forgot to light the grill! Put down the beer and go find some matches. (Just kidding)

You can enjoy grilling perfect steak if you build a two zone fire and use the hand method to determine the best temperature for your food.

Grilling Perfect Steak is Easy If You Get the Temperature of Your Fire Right

Mark Hester is the co-creator of http://www.theweekendgrillers.com along with Jamie Clark of Derby City Sauces. If you love Grilling and BBQ or want more information on grilling steaks (including how to get that High-end Steakhouse Taste at Home) visit Mark and Jamie at The Weekend Grillers. While you're there check out the Delicious Grilling and BBQ Recipes, Sign-up for the Free Newsletter and visit our Blog -- http://theweekendgrillers.com/blog

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Steak Grilling Secrets of a Master Back Yard Cook

Are there really grilling secrets that make some back yard chefs better than others?

I can't say that "secrets" is the right word, but I can definitely say that there are some things that, if not done correctly, will make for a less-appealing dish. This is especially true with steaks.

Cook Steak

Grilling a great (not just good) steak starts long before firing up the grill. Buying the right cut of meat is at least as important as anything else you will do. Buy the best that you can afford.

Filet mignon, porterhouse, t-bone, and top sirloin are the top choices for your grill. These cuts will require the least amount of pre-grill preparation. New York Strip and ribeye steaks are also very good, but will sometimes need a bit more tenderizing.

Your steaks should be between 1 and 1-1/2 inches thick. If you have chosen the strip or ribeye, make sure that the "marbling" is sufficient and marinate them in standard meat tenderizer and pure lemon juice for one to two hours prior to putting them on the grill. This mixture will eat away any ligament material but leave the tasty fat. Wipe (don't wash) the mixture from the meat before grilling.

Personally, this is the only marinade that I ever use, but I know that others like to use other marinades or "rubs" to add additional flavor. For me, if I'm going to take the time and expense to grill the perfect porterhouse steak, the steak is all I want to taste. But, you can use them if you want to.

When you're ready to cook, make sure that you have everything you may need at the grill. Having enough charcoal or fuel for gas grills will ensure that you don't have to stop half way through cooking to rebuild your fire. Have all of your cooking tools, marinades (if you use them), any anything else that you might need at the cooking sight. Grilling the best steak should take all of your time and attention. You'll have no time to leave the grill and look for something that you forgot to bring.

If you're using a charcoal grill, light the charcoal with a chimney starter or paraffin lighter cubes. Using lighter fluid can taint the flavor of your steaks. And, be sure to let the coals burn down to a white ash before you begin cooking.

Let your steaks sit at room temperature 30 to 45 minutes before putting them on the grill. Once you begin, stay at the grill! Juices dripping from the steaks can cause flare-ups, and flare-ups burn steaks.

During cooking, only turn your steaks once. When you do turn, use tongs or a spatula. Never (ever!) stab cooking steaks with a fork. The holes will allow the most flavorable juices to seep out. After turning, insert a meat thermometer into the center of the steak.

For "rare", cook to no more than 150 degrees(F), "medium", 155-160 degrees(F), and "well done", 170+ degrees(F). Remember, too, that meat continues to cook for a short time after being removed from the grill. Let the steaks "rest" for 10 to 15 minutes before serving.

So, are these grilling "secrets"? Hardly, but they are the proper steps that are taken by every Master Back Yard Cook that I know.

Steak Grilling Secrets of a Master Back Yard Cook

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What Is Direct Grilling?

As the name suggests, direct grilling involves cooking food directly over a fire, usually three to six inches above the flame. This method is used to cook relatively small, thin, tender pieces of food - steaks, chops, chicken breasts, fish fillets, vegetables, tofu, sliced pineapple - foods that cook quickly, benefiting from the searing heat of the fire. To grill using the direct method, all you do is place the food on the grate over your heat source. The challenge of direct grilling - especially when using charcoal - is to control the heat. One way to do this is to build a three-zone fire.
A three-zone charcoal fire:
To build a three-zone fire in a charcoal grill, rake half of the lit coals into a double layer on one side of the grill, so that they cover about a third of the bottom grate (you can use a garden hoe to rake out the coals). The rest of the coals go in a single layer in the center of the bottom grate. Leave the remaining third bare. This gives you three heat zones - a hot zone for searing, a medium zone for cooking, and a cool or safety zone where you can move what you are grilling if it starts to bum or keep cooked food warm.
A three-zone gas fire:
To control the heat on a gas grill, you could adjust the burner controls, but I prefer to set up a three-zone fire here, too. Turn one burner on to high heat, then turn one or two burners on to medium. Leave the remaining burner turned off. If your grill has only two burners, use the warming rack as your safety zone.
A two-zone fire (charcoal and gas):
When you are grilling only a couple of steaks or chicken breasts, you can use a two-zone fire. Depending upon what you are cooking, if you are using a charcoal grill, spread the coals out in an even layer, leaving a quarter of the grill bare, or make a double layer of coals in half of the grill and a single layer in the other half. If you are using a gas grill, preheat half or two out of three of the burners to the desired temperature; leave the rest turned off. This gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat.

R.E. Ferguson has been in the grill and outdoor products industry for over 10 years. He is a frequent writer and industry expert on gas grills, charcoal grills and just about every other type of grill on the market. For gas grills and grilling accessories, you can visit his website at BuyGasGrills.com.

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4 Yummy Gas Grilling Steak Tips

Rib-eye, T-Bone and porterhouse steaks, all cooked with perfection and great taste. This is what everyone aspires in their grilled food wish list. However, it takes practice and constant learning to be able to do it just the way professionals did. The following gas grilling steak tips will allow you to have a taste of perfectly-seasoned and grilled steak. All you have to do is read, understand and learn.

Family gatherings would not be complete without an array of delectable steak dishes. Prime cuts of beef, pork even fish compels us to grill and commit less grilling mistakes. Besides, everyone appreciates a well-rounded meal, which is made more perfect by a nice selection of beef cuts and marinated ribs.

Cook Steak

Gas grilling steak tips often starts with selection of food items. This first tip will take us to a journey of choosing Fillet Mignon above the rest. Fillet Mignon is a steak cut out of a prime beef. This may cost you a little over your budget but is truly worth it.

Second, season and marinate. Use only the best spices and herbs. For special occasions such as weekend getaways, there is no other way to go but prepare special dishes. It has been said that marinating is often disregarded as part of gas grilling steak tips, all because everyone is so crazy about burning coals and ashes.

Third, food preparation may be great and that includes marinating meat before grilling. However, there will be no rib-eye or T-Bone in your plate if you fail to fire up that grill. As an essential component of gas grilling steak tips, you have to know when to cook the items and how to raise those flames. A high temperature is often required in grilling. More so, grilling the steak for roughly two minutes per side is an ideal requirement. Are you afraid of flare-ups? Worry no more as long as you know how to spray water. After which, carefully flip the steak cut and place it onto the grate.

Fourth, decide whether you want your steak rare, well-done or medium rare. To check the doneness of the meat, avoid piercing the steak before or while grilling. A relatively known procedure is also used to determine doneness and is as effective as the other gas grilling steak tips. Just give your steak a slight push, and from there you can tell whether it is firm, well-done or medium-rare.

In the end, avoid the hassles of burnt meat come weekend. Enjoy your leisure time with loved-ones and friends. Be your own chef and start grilling. And with this list of gas grilling steak tips, you're on your way to gastronomical bliss.

4 Yummy Gas Grilling Steak Tips

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Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Steaks please visit http://www.GrillingTips.net/

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Grilling a Great Steak - It's Easy

Grilling Steak - A scrumptious way to end the day

Is grilling steaks an involved task? Nah, not really. Just a few basic facts and some steak grilling tips to smooth the way and you're good to go.

Cook Steak

The temperature of the grill, what kind of steak and how thick, spices and marinades, and whether you want the steak rare, medium rare, or medium get's you on the path of how to cook a steak. You pick up great grilling steak tips just by doing. So let's get grilling.

A hot grill warms my heart. (I use a Weber two burner gas grill under 5 at Lowes) One side all the way high, and one side a bit cooler. The hot grill is to seal the steak to keep in those valuable juices. Just as you always use steak tongs instead of a fork to turn the meat, putting fork holes in the meat will let all those juices run out and the juices are the taste.

The type of steak you are grilling will determine your temperature and seasoning choices. Filet Mignon with so little fat, although tender there is very little flavor so you have to spice it up. Ribeye, porterhouse t-bones and sirloin steaks have great ribbons of fat throughout the meat so flavor is not an issue. Don't forget some of the less expensive steaks such as flank steak, london broil, round steak, and even chuck steak. With the right care it could be a hit.

Where you get your steaks can make a difference. A butcher shop cuts to order off of fresh meat. Grocery stores have pre-frozen, prepackaged, thinner cut steaks.

A little preparation goes a long way to grill some great steaks. Make sure that the steaks you are about to grill are at room temperature. If you put cold or frozen meat on a grill it will burn the outside and leave the inside raw and icy. Get those steaks out of the freezer or refrigerator long before you cook them. Cut the surrounding fat of the steak every inch and a half. It will prevent the steak from curling because fat shrinks faster than the meat.

To season or not to season? - that is the question! Spices and seasonings are usually of the cook's choice, since various combinations are possible; yet pepper is probably among the elements that cannot miss. Tenderizing steak marinade recipes and steak rubs enhance the flavor of many cuts of beef steak. For tougher cuts of meat, choose a tenderizing steak marinade recipe with ingredients like vinegar or citrus juice mixed with a little olive oil and seasonings and soak all day in the 'fridge.

When grilling steak, most people keep turning the meat from one side to the other. Not good! That will destroy your steak. As an example, on a hot grill cook your steak 2 minutes then spin it 45 degrees and cook for another 2 minutes. Then turn it over, look at the (nice|unique|pretty] grill mark design you made, and do the same for the other side. I usually then move the steaks to a cooler portion of the grill to let it cook a little longer without charring.

Everybody seems to want their steak differently. You hear "just a little pink", or "slicing into the steak. Push on the top of the steak with your thumb- if it is soft spongy you have a rare steak, if there is a little resistence it is medium rare, and if it feels firm there ain't no pink. The amount of firmness is the trick.

If you have a sensitive thumb or are just smarter there are little digital steak thermometers that tell you by exact temperature whether your steak is the way you like it. Life just gets easier.

Enjoying friends and family while grilling some great steaks is a wonderful experience. Repeat weekly and report back on your success.

Grilling a Great Steak - It's Easy

Mel Griffon has been grilling on balconies, backyards, and in restaurants for years. Want more info just go to his site at http://www.grillingsteak.org or http://www.grillingsteak.org/grilling-steak/grilling-a-great-steak-its-easy.

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Gas Grilling Steak Tips For Perfect Steaks

Steak is considered to be a real treat, rather than the kind of food you eat every day. Since this meat is so succulent, juicy and delicious, you should treat it well and cook it with care. Nothing is worse than overcooked steak or steak which burns on the outside but fails to cook inside!

Unfortunately a lot of people assume that cooking a steak is simple. There is nothing too difficult about it but it is handy to know some good gas grilling steak tips so your next steaks can be absolutely perfect.

Cook Steak

Using a Grilled Steak Marinade Recipe

Before you even switch on the gas grill you might want to consider marinating your steak. If you are using a tough cut of steak you will want to use a marinade that can tenderize, as well as flavor, the meat. Something with lemon juice, vinegar or wine can do the trick and there are lots of marinated steak recipes to choose from.

If you are using a good quality piece of steak you might still want to marinate it but you will not need to marinate it for long. Over-marinating steaks can turn them to mush, which is not the result you will want if you have bought an expensive cut! If you decide against using marinated steak recipes, you can just add some salt and pepper to your steaks, and perhaps a touch of cayenne or garlic powder too.

Getting Ready to Grill

When you want to cook your steaks, let them come to room temperature for an hour. Apply a thin layer of oil to the grill grates and preheat the grill to hot. When the steaks are at room temperature and the grill is hot, add the steaks.

Keep an eye on them as they cook. When you see tiny drops of blood appear, it is time to flip the steaks over and let them cook until they are done to your liking. If you have a dual-burner gas grill, you might want to heat one side to high and the other to medium. Sear the steaks on both sides for a minute over the high heat, and then finish cooking them over the medium heat.

How Long to Grill Marinated Steak Recipes

An inch thick steak will take about nine minutes for rare, thirteen minutes for medium and eighteen minutes for well done, as a general guideline. You will need to add a few minutes if your steaks are thicker than an inch.

Remember that steak keeps cooking for about five minutes after you take it off the grill. Transfer the hot steak to a plate, cover it with foil and leave it alone for five minutes, so the juices inside can redistribute. This makes the steak so succulent.

If the steak turns out to need a few more minutes, it is easy enough to grill it a bit more. If it is overdone there is not much you can do about it. The more you marinate and grill steaks, the better your steaks will turn out.

Gas Grilling Steak Tips For Perfect Steaks

If you are looking for spring or summer grilling ideas, marinated steak recipes are amazing when you grill them. Choose your favorite grilled steak marinade, fire up the grill and make a couple of nice side dishes to complement your juicy grilled steaks.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Tips For Grilling Steaks on a Gas Grill

Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak 

Few things say summer like the sizzle and aroma of a steak cooking on your gas grill.  Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you'll be sure to dazzle your guests and family.  Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax.  Let your grill do the work for you. 

Cook Steak

Tips For Grilling Steaks on a Gas Grill

Andre' Savoie writes for BBQGrillCompany.com who offers high quality Lynx BBQ grills [http://www.bbqgrillcompany.com/category/20.aspx] brands. We also offer articles that will teach you how to best use your grill including steak grilling tips [http://www.bbqgrillcompany.com/gas-grilling-steak-tips.aspx].

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