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And so, to get your grilling up to speed, Chef Marcia Vazquez of Balducci’s in Greenwich, offers the following advice.
- Decide what to grill on: gas vs. charcoal. Gas is quicker and sometimes more convenient, while charcoal is slower and requires more skill, but will have a smokier richer flavor.
- Choose a cut of beef that has a higher fat content (for flavor) and tenderness. Rib eyes, strip steak, sirloins, filet mignon, porterhouse and T-bone cuts are best for grilling because of their fat content, which contributes to the flavor, and tenderness.
- Meat should be seasoned prior to grilling; salt and pepper will work just fine. Once on the grill do not touch it until it is ready to be turned over.
- Depending on the beef cut and thickness and desired temperature, each side should be cooked from 6-12 minutes. Once the meat has reached your desired temperature, set it aside covered to sit for 3-5 minutes so the juices do not run out when you cut into it.
- To check the temperature, the instant-read thermometer should be placed in the thickest part of the meat and away from bones since bones conduct heat.
- Keep the grill clean and oiled. It's easiest to clean when it's hot. Just before you put on the food, scrape down the grate with a grill brush. Then moisten a balled-up paper towel with vegetable oil and use long tongs to oil the grate. Keep a squirt bottle of water next to your grill and watch for flame ups.
- Leave the food alone. The number one cause of food sticking to the grill is moving it too soon. Unless you are dealing with a very thin steak or delicate vegetable, don't touch it for at least five minutes.
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