Grilling

Grilling is cooking with direct, high radiant heat — typically 450°F to 650°F+ at the grate level. It's the most popular method for cooking steaks in America, and when matched with the right cuts, it produces results no other method can replicate.

What Makes Grilling Work: The extreme heat creates a Maillard reaction on the surface — that complex browning that produces hundreds of flavor compounds. Meanwhile, the interior stays relatively cool if you time it right. This contrast between a deeply seared crust and a pink, juicy center is what steak lovers chase.

Best Cuts for Grilling: - Ribeye (the king of the grill — fat renders and bastes the meat) - NY strip (leaner than ribeye, great crust potential) - Flat iron (uniform thickness, cooks evenly) - Skirt steak (hot and fast, 2-3 min per side max) - T-bone / Porterhouse - Tri-tip (reverse sear method) - Flank steak

The Two-Zone Setup: Every grill should have a hot zone (direct heat) and a cool zone (indirect). Sear over direct heat, then move to indirect to finish. This prevents burning while still hitting your target temp.

Temperature Guide: - Rare: 120–125°F (pull at 115°F) - Medium-rare: 130–135°F (pull at 125°F) - Medium: 140–145°F (pull at 135°F) - Beyond medium: please don't

The Rest: Always rest your steak 5–10 minutes after cooking. The internal temp will rise 5–10°F (carryover cooking), and the juices redistribute. Cut too early and those juices end up on the plate, not in the meat.