Tip 2 Marinades
Tip 3 Dont touch!
Most steaks should be placed 3 to 6 inches away from the heat source (Direct Grilling method) and cooked at medium heat, however, thicker beef cuts should be placed farther away from the heat source (Indirect Grilling method) than thinner cuts. This is to prevent the outside of the thicker cut from charring before the inside is properly cooked.
Tip 1 Heat source
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Marinating quickly tenderizes meat and also adds additional flavor. Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade. The secret to tender, moist, and tasty steak is the cut you choose. The best cut for grilling steaks is a full inch and a half thick. Using a marinade adds flavor and helps breaks down the meat making for a more tender experience.
When grilling meats, it is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.
Marinades
Marinades and Steak Sauce
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Tip: For easy charcoal setup, use a quick-start anister such as the Weber Chimney Starter. Fill starter with briquets, place over fuel cubes or crumpled newspaper in center of charcoal grate, and ignite paper or cubes. In about 25 minutes briquets will be ready.
Flavoring a Steak: The perfect steak needs the right flavors, but different steak cuts should be prepared differently. You may prefer just a light dusting of fresh cracked pepper on that rib eye, but there are so many things you can do with a steak to enhance the flavors or season it precisely for that special dish.