Prime grilling season out there…Here’s a couple of tips

I know my beef. 

I earned the nickname Large. My dad was a hell of a cook, and my Uncle taught me how to trim a Tenderloin down to Filet Mignon. What I've learned:

1. Get a good steak. The one in the picture is from Whole Foods, yeah, it cost $24.00, but I've found that you do get what you pay for. If you see USDA Prime beef, buy it, it's worth it.

2. Let the steak sit out for at least an hour before you cook it. Let it approach room temp. Then, apply salt and pepper or a rub, and drizzle some olive oil over the steak.

3. When the charcoal turns white, sear the steak, directly over the coals (or gas) for about 2-4 minutes each side, be careful of flames, if it starts flaming up, move the meat before it gets charred.

4. Take it off the direct-heat part of the grill, and cover for about 8-10 minutes, flip it over, and give it another 7-9. Your steak, depending on thickness, should be a perfect mid-rare.

LET IT REST FOR 10 MINUTES BEFORE YOU CUT INTO IT!

Enjoy. 

Next time---Lobster tips