"Fool Proof" Grilled Steak

First, I know my post have been random and sporadic, please be patient with me. Theres been doctor appointments 4 days a week and the last 3 weeks of class are always the craziest.

My favorite food has ALWAYS been steak. A good medium rare (Closer to rare) steak will always cheer me up. But its always been something I've struggled with perfecting and probably the

only thing I know I can get better at a restaurant. Until now. I'm gonna throw out my methods that have helped me get my steak right every time, but remember to pay attention to the weight/thickness of your steak. We rarely buy the expensive cuts so I just mean if you have a thin skirt steak, this may not be applicable.

First: I spent so much time in my life forgetting to defrost meat and then just starting the cooking process even if it was still kind of frozen. Don't be me, don't do this with steak. Fully defrost. Three hours before you are going to cook your steak, pull it out of the fridge, put it on a plate and pat it dry. I like to throw a decent amount of salt on it at this stage and then let it come to room temp on the counter.

When you're ready to cook, apply your seasoning. Heres the controversial part. I know everyone likes to fully season their food but a good steak needs minimal seasoning! I usually stick with salt or garlic salt, pepper and garlic & onion powder.

Start your grill, and get the temperature to 250 degrees. Once the grill reaches temp, put the steaks on, on INDIRECT heat. Close the top, and let the steaks reach 110 degrees internal.

Once it reaches 110, crank the grill up to 500 degrees, and put your steaks directly over the heat.

(If you have a goal of grill marks just remember when you move the steak, it works best to put it in a new spot that is nice and hot.)

This is where your personal preference in how done you like your steak comes in, but remember, once you pull the steak off the grill and let it rest, it will continue warming up the inside a little bit. The best way I've found is if I want it to medium rare, I pull it before its fully there and by time it has rested, its perfect. A lot of people test how down their steak is by touch, but I prefer paying attention to temp, to do so, just stick your thermometer into the thickest part of the meat.

Guide to temps:

• Rare: 120 degrees

• Medium Rare: 130 degrees

• Medium: 140 degrees

• Medium Well: 150 degrees

(I will judge you if you eat anything more than medium though)

After you pull your steak from the grill, let it rest, untouched for 5 minutes. Then cut away! If you have a tougher cut of meat, remember to slice against the grain to prevent the meat being harder to chew!

If you want to get fancy, pre-make a butter to top your steak with! I usually use:

+Salted butter

+Parsley +Cayenne pepper

+Paprike

+Minced garlic

+Thyme