| Grilling tends to be the domain of men who offer | | | | to firmer as you progress through your fingers |
| their contribution to the family meal process with this | | | | (forefinger is rare, next finger medium rare, to |
| summertime activity. Men dust off their grills and the | | | | medium to well done by the time you use your |
| backyard deck furniture is readied for Americans to | | | | pinky). |
| socialize. | | | | A thin steak (1/2-inch thick) only needs two to three |
| Grilling tips | | | | minutes per side. A traditional 1-inch cut cooks |
| While our country's regions offer different styles and | | | | properly in four to six minutes per side. Thicker |
| tastes with outdoor cooking, there are some basics | | | | steaks take longer.o Grill marks: Create attractive |
| that apply everywhere.o Selecting a grill: Try charcoal | | | | cross-hatching by placing your steak for half of its |
| grills when you have the time and desire to build fires | | | | cook time per side on higher heat, then move to a |
| and tend to the coals. Gas grills, while not as hot, | | | | medium heat area and give the steak a quarter turn. |
| offer a quicker and cleaner approach.o Adding smoky | | | | Flip the steak and repeat the process. After |
| flavor: Soak hickory, apple or mesquite wood chips | | | | removing the meat, immediately scrape the grates |
| for a half hour and toss directly on hot charcoal or | | | | with a wire brush to easily clean it, preparing it for |
| place in metal firebox in your gas grill before lighting.o | | | | next time.o Flavorful, juicy steaks: It is essential to let |
| Prepare the grill: Start with clean grill grates, brush or | | | | the steak rest at least half the time it was cooked |
| spray with olive oil or vegetable oil and start the grill | | | | before it is served. If you cut into the steak right off |
| on high heat. Plan to grill at a moderate heat level.o | | | | the grill, the juices will seep onto the plate and leave |
| Direct vs. indirect heat: Cook burgers and steaks | | | | you with a drier, tougher experience. |
| directly over heat. For poultry and pork, it is best to | | | | Wine pairings |
| cook slower over indirect heat. This is accomplished | | | | A quintessential American food and wine pairing is |
| by having less to no charcoal in the middle of your | | | | steak and California cabernet sauvignon. Good cabs |
| grill or, if you have a gas grill, do not use your middle | | | | are described as big, dense, chewy and offer |
| burner.o Prepare your steaks: Hand rub with olive oil | | | | immense structure. This style stands up to the |
| and season both sides with salt and pepper or a | | | | meaty texture and spicy bold flavors of grilled beef. |
| Montreal-style seasoning.o Cook times: Timing | | | | Other favorable factors for this pairing are the |
| depends on your preference for doneness and the | | | | charred oak flavors of barrel aging and cabs have |
| thickness of the meat you have selected. For best | | | | cassis, pepper and oregano notes to provide a great |
| results, avoid slicing into the meat as you will lose the | | | | match with steak seasonings. An additional benefit |
| meat's natural juices. | | | | for this pairing is cab's tannic nature, which helps cut |
| You can test for doneness by using a thermometer | | | | though beef's higher fat levels as you taste the |
| (135 to 140 degrees is medium rare). Experienced | | | | meat, and the tannic acid also aids in digestion. |
| cooks have learned how done a steak is by how firm | | | | Picks |
| the meat is to the touch. A quick way to learn is by | | | | Milat Cab - Napa: $20 |
| touching the tip of each finger to your thumb. Feel | | | | J. |
| the fleshy part under the thumb. It goes from softer | | | | |