Steak on the Grill

From McKay S. Matthews

McKay has been the grill master at our house for many years. I asked him to share his recipe for a wonderful steak. Here it is.

1. Preheat propane grill on high for 10 minutes.  Then scrape off the cooking surface with a wire brush or a barbeque scraper.

2.  Turn heat down to low and put steak on the hot grill.

3. Season the top side with lemon pepper and salt. Coarse ground lemon pepper is our favorite.

4. Close lid and let it cook for 4 minutes. This is the cooking time for a ½ inch thick steak.  Increase time for thicker cut steaks or if you want it well done.  This time turns out a medium well steak.

5. Use a spatula or tongs to turn the meat over. Do not poke with a fork. Season the other side.

6. Close the lid again and cook for 4 more minutes.

7. Turn over again and cook for 2 minutes (you are on your first side again) then one more flip for 2 more minutes.

8. If unsure about the doneness of the meat, cut a steak in half and check it out, then adjust time accordingly.

Tips:

1. Make sure grill is hot when you put steaks on.

2. Don’t lift the lid more than necessary.  Relax and let it cook.

3. To solve flare ups you can:

a. Make sure that the burner unit of the grill is clean. (you need to do this when grill is cold)

b. Move steak to another part of the grill, away from the flame.

c. Use a water spray bottle to put out flare up.

4. Steaks over 1” thick are harder to cook. They end up raw in the middle and overcooked on the outside. Try to choose thinner cuts.

5. Always get a clean plate to bring steaks onto the table. Don’t use the plate you had raw meat on.

6. Our favorite cuts of meat are: Rib eye steak (all time favorite), Porterhouse steak, T bone steak and New York steak.

1/2 inch thick ribeye

1st turn over

Ready to eat!

 Thanks honey!

Note: I usually buy steak when it is on sale and freeze some it to eat later. Be sure to thaw before grilling. You can use the microwave defrost feature.