Basic Training
Over the years, we’ve found that the most
common questions we receive are those
about the most basic foods to grill–a
plain chicken breast, pork chops, steaks,
and burgers. It seems there is still a bit
of mystery in how to do the simple stuff.
Here we clear the smoke with these
instructions for the basics. Once you’ve
got these down, you’ll be ready to move
on to more advanced recipes.
Burgers
Grill Direct/Medium
Serves 4
1 pound ground chuck (80% lean)
Kosher salt
Freshly ground black pepper
4 Hamburger buns
Ketchup (optional)
Mustard (optional)
Shape the ground chuck into 4 burgers
of equal size and thickness (about 3/4
inch thick), and season with the salt
and pepper. Grill the burgers over Direct
Medium heat until the burgers reach
an internal temperature of 160°F for
medium, 8 to 10 minutes, turning once
halfway through grilling time.
During the last 30 seconds, grill the
buns over Direct Medium heat until
lightly toasted. Serve the burgers hot on
the buns with ketchup and mustard, if
desired.
Steaks
Grill Direct/Medium
Serves 4
4 New York strip, tenderloin, T-Bone,
sirloin, or rib-eye beef steaks, about
3/4 pound each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Allow the steaks to stand at room temper-
ature for 20 to 30 minutes before grilling.
Lightly spray or brush both sides of the
steaks with the olive oil and then season
with the salt and pepper. Grill over Direct
Medium heat until the internal tempera-
ture reaches 145°F for medium rare, 8 to
12 minutes, turning once halfway through
grilling time. Remove the steaks from the
grill and allow to rest for 3 to 5 minutes.
Serve the steaks warm.
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