I haven’t used the grill since last summer, so I was a little rusty this weekend, but Henry’s awesome grilling lesson got me right back on track AND taught me a bunch of new tricks.
I went to the local grocery store and grabbed Worcestershire sauce and Montreal Steak seasoning - we had both in the pantry, but they were expired. If this is the first time you are grilling for the summer, remember to check your “best by” dates! I also bought a couple T-bone steaks - the stars of the show - and some red peppers to snack on.
Henry recommends marinating for a full day. I didn’t have that much time, so I cut off the excess fat, covered both sides of the steaks with the sauce and seasoning as soon as I got home and dropped them in a ziploc bag.
While the steaks marinated, I hosed off the the grill and prepped the charcoal chimney. We didn’t have any newspaper handy, so I used a brown paper bag - it did the job. I poured the charcoal, lit the paper and set a timer for 20 minutes.
Once the charcoal was hot enough, I spread it out in the grill and placed the grate - scraping it with a wire brush to clean off last year’s residue. Following Henry’s advice, I waited until I could hold my hand an inch above the grate for a second or two before putting the steaks down. The flames flared up a few times, but covering the grill for 15-30 seconds each time took care of the that. I rotated the steaks after 2 and a half minutes and flipped them after 4. Henry’s tip about looking for moisture before flipping worked well for me.
The steak turned out great!
