How to Grill Meat

Turn on your grill or your gas cooker on (either turn on the gas and ignite, or put coals in the bottom and light).

• If using a gas grill, leave the hood down/closed for about 10 minutes to burn off all excess residue and to get the grills nice and hot.
• If using charcoal, make a nice pile about the diameter of 75-80% of the total grill space, a couple inches high, and light with a match. Allow the coals to all catch, turn red, and stop emitting flames. Once most coals are glowing red and are silver/gray, you're ready.

While you are waiting for your grill to heat up, take your pieces of meat and tenderize it using a tenderizing hammer.

Season your meat using any type of seasoning that suits your taste. A popular way to do it is: pat the meat dry, season it with salt and pepper, and rub a light coat of olive oil on it. Note: If you drench the meat in oil, you will cause flare-ups, which will cause the meat to unnecessarily burn and carbonize - imparting a very unpleasant flavor - ash. So, keep the coat of oil light.

Lay the meat down on the grill and do not move it until grill lines/brown caramelization (specifically called the "Maillard reaction") occurs on the entire surface.

Turn the meat over using a spatula. Try not to use a fork at this punctures the meat and results in loss of juice.

Remove the meat when it's almost done to your liking. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

• Use a meat thermometer and insert it into the thickest part of the steak. Thermometer readings should be: 120 °F (49 °C) to 125 °F (52 °C) for rare; 130 °F (54 °C) to 135 °F (57 °C). for medium rare and 140 °F (60 °C) to 145 °F (63 °C) for medium. Or...
• Press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.