INGREDIENTS

INSTRUCTIONS

Salt After Cooking. Not Before. Salt draws off nutritious, natural
juices.  The Closer The Heat, The Tougher The Meat. Control cooking
temperature by keeping your grill the proper distance from the heat.
For steaks 3/4 to one inch thick. 2 - 3 inches from the heat. Over  one
inch thick, 3-5 inches. Steaks under 3/4 inch thick, pan broil.  Turn
Your Steak Once, Not Twice. Use Tongs. A fork will puncture meat  and
cause loss of juices. To keep your steak tender, cook one side,  then
the other. When carving, cut across grain of meat.  Rare, Medium or
Well-Done? Outdoor cooking time varies. To be sure  your steak is done,
check it. Make a tiny cut with a sharp knife when  you first think it's
done. Or, check meat temperature with a  thermometer (140F, rare; 160F,
medium; 170F, well-done.)  :     Grilling Guide:  :  :     1" thick
steak                         1 1/4" thick steak  :     2 - 3" from
heat                       3 - 4" from heat  :     Rare  12 to 15
minutes            20 to 23 minutes  :     Medium 18 to 20 minutes    
25 to 28 minutes Posted to  bbq-digest by "Edwin Pawlowski"
<esp@snet.net> on May 23, 1998

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