Gas Grilling Steak Tips

Then they should to be coated with a common vegetable oil, like canola (not olive oil!)

Simply take a platter, place some kosher salt on the bottom and add a few grinds of fresh pepper then add about a 1/3 cup of oil to the platter. Mix with the tips of your fingers; take to the hot grill and coat the steaks with this seasoned oil on both sides and place the steaks on the fire. You can also add two tablespoons of melted unsalted butter to the oil on the platter for an extra delicate flavor

How your steak is cooked determines how you heat your grill. -Rare and medium-rare steaks must cook fast over high heat to sear the outside and at the same time keep the inside on the rare side. -Medium to medium-well steaks need to cook slower and on lower heat, to allow the outside to brown and thus cook the inside to medium, without burning the outside. (Put the medium to medium-well steaks on the cooler right side of the grill a few minutes earlier than the rare steaks to allow them to cook longer and thus have all the steaks come off at approximately same time.)

Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

Never cut into a steak to test for doneness

When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. When you get the hang of this trick you will be able to remove steaks from the grill at just the right second.

Some steaks don't need to me tenderized. Tender cuts will only go soft in a marinade. You want to preserve as much of the original texture of a steak as you can. This doesn't mean you can't marinade a sirloin, but you don't need it to tenderize.

Steak not to marinate: Club, Filet Mignon, Kansas City Strip, Loin, New York Strip, Porterhouse, Rib, Shell, Sirloin, T-bone, and Tenderloin

Steaks to marinate: Chuck, Flank, Round, Sirloin, Skirt, Top Round, and Hanger