Grilling the Perfect Steak

• Tender, less lean cuts are perfect for the grill and are delicious plain or dressed up with sauces.
• Leaner cuts become more tender and delicious when marinated, thinly sliced, and grilled quickly or braised.
• Steak should be red with white fat that is marbled evenly across the grain.

To test for doneness:

Carefully touch or squeeze the meat itself.

• Rare meat feels a bit like the texture of the flesh between your thumb and index finger.
• Medium meat has a slight spring to it.
• Well-done meat is firm.

Internal Temperature Readings:

If you have an instant-read thermometer:

• medium-rare is 150 degrees
• medium is 160 degrees
• well done is 165 degrees