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Steak-grilling tips

These steak-grilling tips are from “Command of the Grill: A Salute to Steak.”

Give it a rest: Before grilling, allow your steak to stand at room temperature for 20 to 30 minutes.

Oil it up: A light coat of extra-virgin olive oil helps keep the steak from sticking to the grill.

Sprinkle on the salt: Salt the steak 20 to 30 minutes before it goes on the grill, but not too far ahead or the salt will draw moisture out of the meat. Use coarse salt.

Keep an eye on things: Steak cooks quickly. Avoid multitasking while the steak is on the grill.

Forgo the fork: Poking the meat with a fork will cause juices to escape. Turn the steak with tongs.

Is it done yet? The USDA recommends cooking steak to 145 degrees, which by their definition is medium-rare, but many steak enthusiasts believe that is too high. Some grilling experts recommend a temperature of 125 degrees for rare. To reach 145 as a finished temperature, remove the steak from the grill at 135 to 140 degrees.

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