What is the best way to cook steak on the grill?
1. Select a 1- to 3-inch-thick beef steak. 2. Choose direct or indirect heat and cooking time based on the thickness of meat and desired doneness If using direct heat, trim excess surface fat from steaks to minimize flare-ups. 3. For the most accurate doneness test, check thick lean cuts – such as top round – with a thermometer instead of touch. They may take a few minutes longer to cook than well-marbled pieces. Thick steaks cooked to rare also include medium to well-done portions around the edges. 4. Transfer steak to a platter; let rest about 5 minutes in a warm place for juices to settle in meat, then cut portions and accompany the beef with one of the following sauces or any favorite steak sauce, or just season to taste with salt and pepper. 5. For a serving, allow 4 ounces fat-trimmed boneless raw steak (about 3 oz. when cooked). —————————— ————————- sauces Green Peppercorn Béarnaise Prep and cook time: About 20 minutes Notes: Cook sauce ahead,
