Cooking a Steak on the Gas Grill

Cooking Steak on the Grill

I consider cooking steak an art form. The key to an excellent steak on the grill is to know how it cooks. This takes time and trial and error. Fatty steaks cook slower than lean steaks and thickness is a factor. I have found that with most steaks put it on the grill cook on one side for 5 minutes flip and cook on other side for 5 minutes.

Once you flip the steak baste heavily with soy sauce. It adds a wonderful flavor and will add smoky flavor. If you have guests who do not like soy sauce, just spritz a bit in your smoke chamber or directly on grill.

Well Done or Medium Rare?

Everyone seems to like their steak cooked a different way. I use a fork thermometer to test the meat after the second flip. 131 degrees is the perfect medium rare. I know that is not most digital thermometers say, but the ultimate test is the KNIFE. Cut a small slice in meat and look at the color and texture. Is that how you like your steak, well then pull it. (Hint: Just when the meat has a stiff texture when you flip it, it is medium rare.) Flip and test your steak, do not be afraid to use a lot of soy sauce when you flip. Flip steak about every two minutes using the fork thermometer all the other set points are about correct except the medium rare, probably for legal reasons.

As far as rare goes, Sear it, flip after about 2 minutes flip and cook for two minutes. I have also heard of sear it flip it, serve it.

What a compliment to your perfect steak

RECIPE

Makes enough for 4 steaks

Onion: 1 medium

Mushroom (Fresh Button Slice): About a cup

Soy Sauce: A dash or two

Basil: 1 Tsp or to taste

Sea Salt: ½ Tsp or to taste

Ground Pepper Corn: ½ Tsp or to taste

Extra Virgin Olive Oil

In a medium sized fry pan, bring olive oil to a rippling heat. Add all ingredients and cook until the onions are clear yet crisp. Serve on the side, on top of a baked potato or directly on the steak, (my favorite).