5 Tips You Should Know Before You Grill
Temper, salt, two zones, thermometer, rest — five small habits, one great cookout.
Great grilling is mostly small decisions made early. Here are the five we repeat at the counter every weekend.
1. Temper the meat. Forty minutes on the counter before grilling means an even cook edge to edge.
2. Salt early. Salt at least an hour ahead — or the night before. It seasons deeper than any last-minute sprinkle.
3. Build two zones. Screaming heat on one side, gentle heat on the other. Sear, then slide over to finish.
4. Trust a thermometer. Pull beef five degrees before target; carryover heat finishes the job while it rests.
5. Rest it. Ten minutes under loose foil keeps the juices where they belong — in the steak, not on the board.
