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Your Guide to Grill Season

By • 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.

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

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Zester_003

over 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

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.