Grilling is a science that I have very little experience with. Grilling has always been one of those things that work good in concept, but bad in execution, at least for me. I used to grill with the top open and without a working thermometer, and since learning the way a grill works, it has been remarkably easier to grill. Temperatures are just as important as they are for ovens. They tell you if you are hot enough to cook your food. The lid also helps maintain the oven aspect of the grill, maintaining a temperature for reliable cooking time. The lid is also a quick and easy way to drop the temperature if it’s getting too hot. If you want to smoke on your grill, which I will be doing this summer, you’ll want the temperature to be low, the low 200 F range. One way to keep it that low is to prop the door open slightly. I wasn’t able to get my grill as hot as I wanted because of wind and outdoor temperature, so I had to cook them a bit longer. I also had to rotate them when I flipped them on the grill, since the back of my grill was hotter than the front. If you aren’t sure about if it is done, use a thermometer and take into account the temperature will continue to climb another 5-10 degrees after you remove it from the flame.
- Heat your grill and get it to stay around 430 – 450 F. Prepare your steaks, thaw, and place each on it’s own piece of foil.
- Once the grill is heated, place the steaks and foil onto the hottest part of the grill. Cook the steaks with the lid closed. Once it gets back up to temperature, cook for 6 minutes.
- Flip your steaks. Add 1/2 Tbsp of butter to each. Close the lid, let it get back up to temperature, cook for an additional 6 minutes. Remove from heat and let sit for 5 minutes before serving.
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