To grill the perfect steak:
1. Preheat barbecue to medium-high. Brush or rub both sides of steak with olive oil, and season generously with salt and pepper.
2. Oil grill. Barbecue with lid open, 5 to 6 min per side for a 1-in.-thick steak (for medium-rare). Remove to a cutting board and let rest 5 min before serving.
Kitchen Tip: Touch the cooked steak with your finger. If it feels as yielding and soft as your cheek, it’s rare; if it’s almost firm, like your chin, it’s medium-rare; if it’s very firm, like the tip of your nose, it’s well-done.
Cooking times for other meats and veggies:
Chicken (skinless, boneless): Medium heat, covered, 6 to 8 min/side.
Pork (boneless): Medium heat, covered, 6 to 8 min/side.
Vegetables (non-starchy, such as peppers and tomatoes): Medium heat, 5 to 12 min.
Vegetables (starchy, such as corn and potatoes): Medium heat, covered, 10 to 30 min.
Additional barbecue tips:
1. Fuel check: If your tank doesn’t have a gauge, just rap on the side. If it’s empty, you’ll hear an echo. If it’s full, you’ll hear a solid thump. Rapping down the side of the tank will let you know how full it is.
2. Preheat: Heating your grill before you oil it will make food less likely to stick to it. Gas grills need about 15 minutes with the burners on high and the lid down.
3. Fires out: Fat and sugar are prime suspects for flare-ups. Trim excess fat from meats or use leaner cuts for grilling. Avoid sugary sauces or marinades — chances are they’ll burn and taste terrible. For a delicious glaze instead of a charred mess, wait until the last few minutes to brush on.
4. Rest for results: It’s tempting to serve meat hot off the grill, but letting it stand a few minutes will actually increase itsjuiciness.