Grilling this spring? Try these tips:
- Clean your grill. First rub the grate with a ball of aluminum foil. Turn it to high and burn off any remaining food residue.
- If your grill is prone to sticking, oil your grill when cool.
- Make sure your grill is hot when you place your meat on it to sear the juices into the meat.
- Pre-season steaks either with a marinade or with salt and pepper. Soak meat in marinade per cooking instructions (usually several hours), or for a steak, pat dry, season with salt and rest at room temperature for 30 minutes before cooking to absorb the flavors. Use about 1 ½ teaspoon kosher salt for 1 pound of meat.
- When forming hamburgers, shape about 3/4th inch thick, slightly thinner in the middle, to allow for swelling.
- To get a seared crust, pat marinated meat dry before cooking.