Your Guide to Grill Season

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May 15, 2012
1 Comment

With summer – and plenty of grilling holidays – coming up, we have more than a few reasons to brush up on our steak-cooking techniques. Lucky for us, Serious Eats discusses 11 tips (yes, 11) in their complete guide for how to grill up the perfect, crowd-pleasing ribeye.

In their guide, the Food Lab covers everything from common sense (“you can't end up with a great cooked steak if you start with a crummy raw steak”), to more seasoned, veteran steak advice, like the degree of marbling and the difference between dry and wet aged.

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And for all of you who like your steaks boneless, this good news is for you: the Food Lab finds that bone-in or not, it doesn’t make much of a difference. Just don’t cook it well done, whatever you do.

The Food Lab: How to Grill a Steak, a Complete Guide from Serious Eats

See what other Food52 readers are saying.

Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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1 Comment

pierino
pierino May 15, 2012
I like the way that the bone is frenched in the photo. That also induces the meat to ball up a bit. Sweet! Another tip for grillers; "don't be a flipper". It drives me nuts to watch people (amateur youths) endlessly flip everything from burgers to chicken parts to steaks. The rule is turn it over only once. You can turn a piece of meat on a diagonal same side up to get more attractive grill marks but you cook each side only once.