Guide for Grilling Great Steaks

Perhaps the single most important step to grilling the perfect steak is selecting the perfect steak. No matter how masterful your skills at the grill, you can't turn a bad cut of meat into a great steak. Of course, you can ruin a great cut of meat, but we'll try to share some tips on how to avoid that.

Steak preferences are a matter of individual taste, but we prefer bone-in cuts, and believe the most flavorful and tender steak you can grill is a well-marbled bone-in rib eye. Select steaks cut at least 1 1/4 inch thick.

USDA PRIME, dry-aged steaks are available through good butchers and through high-end grocery stores. USDA CHOICE, the grade just below USDA Prime, is available at most fine grocery stores and can also give you a great steak.

To prepare, you will need to season the steaks and let them rise to room temperature. You will also want to get some wood chips ready. The smoke from the wood of orchard fruits can add fantastic flavor to steaks. Soak about 1 cup hickory, cherry or apple wood chips in water for at least 30 minutes before grilling.

About 20 minutes before the grill is ready, rinse the steaks briefly in cold water and dry them thoroughly with paper towels. Brush the steaks lightly with olive oil and season with sea salt. Let the steaks rise to room temperature.

About 10 minutes before the grill is ready, add the soaked wood chips on top of the wood or charcoal fire or to your grill's smoking tray. If you do not have a smoking tray in your grill, you can purchase one that sits on top of your grilling surface...

Add the steaks to the grill. When cooking steaks to different temperatures, start the steaks that should be more-done first. Add the steaks that are to be less done at the appropriate intervals so that all of the steaks are finished at the same time. Turn the steaks only once at the appropriate interval and keep the grill hood closed while cooking.

When done, remove the steaks from the grill directly to a platter. Do not cut into the steaks. Cover the platter loosely with a tinfoil "tent" and let the steaks "rest" for 2 to 3 minutes before serving. Please note that the steaks will continue to "cook through" as you let them rest.

The steaks should be nicely marked on the outside and tender and juicy on the inside. While we have provided times for well-done steaks, we hate to see them cooked that way. It is more difficult to achieve a tender and juicy steak when it is grilled to well done. If you anticipate requests for well done steaks, select thinner cuts for those individuals and thicker cuts for those who like their steaks between medium and rare.