Heat:Direct (uncovered), high. Time:3 to 5 minutes per side. Internal Temperature:140° F for medium. Tip:Don’t press down on the patties during cooking or you’ll squeeze out the delicious juices.
Heat:Direct (uncovered), medium-high. Time:5 to 7 minutes, turning occasionally.
Steaks, ¾ to 1 Inch Thick
(such as flank and New York strip) Heat:Direct (uncovered), medium-high. Time:3 to 5 minutes per side. Internal Temperature:130° F for medium-rare. Tip:For the best sear, turn steaks just once halfway through.
Steaks, 1 to 1½ Inches Thick
(such as rib-eye and porterhouse) Heat:Direct (uncovered), medium-high, then indirect (covered), medium-high. Time:Direct for 3 to 5 minutes per side, then indirect for 4 to 6 minutes. Internal Temperature:130° F for medium-rare. Note:For steaks 2 inches thick or more, increase indirect cooking time to 8 to 10 minutes.
The Art of Grilling: How to Grill a Steak
Karl Engel, head chef of award winning BBQ team Pigcasso (http://on.fb.me/135gETN), shows shows us how to grill the perfect steak.