• Select steaks with a light amount of marbling for added flavour and juiciness.
• Trim off fat to about 1/4-inch and slash edges of steak at 1-inch intervals. Trimming exterior fat along steaks and chops can reduce flare-ups.
• Turn steaks when the bottom is well browned. For turning, only use tongs. Piercing with a fork will cause the juices to run out and a dryer end product.
• To cook a 1-inch thick steak over medium heat, allow 4 minutes on each side for rare, 5 minutes for medium and 6 minutes for well done.
• Make sure the grill is hot before adding the steaks. A hot grill quickly sears the outside of the steaks caramelizing the surface of the steak, adding texture, colour and flavour.
• Let beef and other meats stand at room temperature for 30 minutes (no longer) before grilling. This standing time allows the meat to be more tender.
• A quick way to see if your steak is done: with washed hands touch the steak with your finger. Now feel the muscle at the base of your thumb while pinching your thumb and forefinger together. That's what a rare steak should feel like when pressed. Fore medium, well and well done, press your middle, ring, and baby finger to your thumb respectively.

Recipes

BBQ Flank Steak
BBQ Rib-Eye Steak
BBQ Sirloin Steak
Stampede Beef
Western Style Flank Steak