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In the fast and furious world of steak grilling, there are no allegiance, expect no mercy and by all means don't expect someone to forget a badly done steak! Yes on most shelves you will find Steak Grilling for Dummies, Backyard Grilling and an assortment of other helpful pamphlets. So why do we need them, why so many helping hands out there just over a silly fire and some meat? You weren't reading were you, I said we don't forget!

I could set up a multi page recipe referral right now on how I grill a steak but I would have to have it classified, so I'll just throw out some pointers that have kept them coming back, time and time again.

1. If the meat that you purchased was frozen, allow it to defrost naturally in the refrigerator for a few days. This I have found allows the meat and its texture to come back on its own. Of course we would prefer to start grilling with a fresh steak ,unfrozen and at room temp.

2. I'm not going to harp on steak type, size, or quality. It is your pocket book and your grill andI can respect that. I have grilled all over the World and have had different style, type and size of steak meat all perfectly done in front of me, thought I'd pass that on.

3.Marinating verses rub. It really comes down to the meat that you have, your taste and cooking time. Marinating meat comes from a need to tenderize the type of meat we had available and over time we have come to enjoy its value. A good home style rub or store bought duplicate is also good. It allows the prepare to add his or her personal touch.

4. Prep the grill. Gas or charcoal, smoker or open pit, roof top grilling or survival fire in the jungle, it doesn't matter. What does matter is that you will need adequate heat for at minimum time of forty five minutes to an hour at a constant. If the heat is allowed to fluctuate, the meat will get confused and expand and withdraw along with the heat pattern, not good.

5. Actual grilling. I know you were wondering when I was going to get to this point. Well I'll tell you, now! Place your selected meat on the grill, I like to start away from the fire , others throw it right on the flame. Here is why I start away from the flame. I ,out have habit choose to marinate my meat and if I throw it right on the flame, wham, there goes everything in a big flame.

6. Rare, Med Rare, Well and Well Done. Many ways to say and inspect this. There's the cut way, probe way, pinch way and the throw away way. If you're out there and you have bought the meat, and without burning the back yard down, lit the grill, I'm not going to test or question your ability on seeing if your meat is bleeding or if it can be mistaken as your grilling mitt.
There is a point that I didn't learn for a few years in my grilling adventures and that is , that the meat still cooks as it comes off the grill. Remembering this will allow the griller a chance to change the Rare to a Med Rare just by letting it sit.
Last , if you are cooking for an event, or say for a special occasion requiring the steak to be reheated, allow one step down in its category.

Learn more about this author, Paul Roberts.
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