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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