Now, before we begin on how togrill a steak, we must know how to select a succulent steak. Beef cuts withmarbled fat throughout the meat will cook better over direct high heat.

Primeand choice grades will give you a better value for flavor and quality. Tendersteaks come from the center (rib and loin sections) and are best cookedgrilled. Premier tender steaks include top loin (strip), T-Bone, Porterhouse,ribeye, rib and tenderloin. These are the cuts I prefer when I grill. If youpay for a good cut of beef, you want to taste the meat. Try to stay away frommarinades or rubs. I recommend freshly ground pepper and kosher or sea salt.             Nowthe fun part, Searing! The most popular method is the way most of us arefamiliar with.

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I cook the steak directly over a fire (charcoal or gas) on a hotgrill grate that is 4 to 6 inches above the flame. This the method you want touse to sear the surface and cook through the steak. I normally grill steaks onmy gas grill because it is easier to set up and clean up afterwards. To set upa gas grill for direct grilling, simply heat it to the desired temperature,which is usually medium-high heat (450-500 degrees Fahrenheit).

Make it easierto control the heat by setting up two to three areas on the grill for high,medium and low heat. On a charcoal grill, rake the hot coals into a bed that’sthree to four inches thick on one side and one to two inches thick on theother. Use the higher-heat area to sear your steak. Closing the grill lid trapsheat an smoke, which speeds up the cooking process and infuses the steak with asmoky flavor. I recommend you close the lids when direct grilling.