Depending on how you like your steak, the time on the grill will vary. This is where the meat thermometer comes in handy. The outside of the meat will cook much quicker than the inside, so use the thermometer to read the inside temperature. Here is a temperature guideline:
Rare Beef Steak – 140 degrees Fahrenheit
Medium Beef Steak – 150 degrees Fahrenheit
Well-done Beef Steak – 160 degrees Fahrenheit.
Keep your eyes on the steak, turning it every few minutes. Use thongs or a spatula to turn the meat. Poking a fork in the steak will cause delicious juices to run out. If you saved any marinade, go ahead and baste the meat while it’s cooking. Just paint the marinade on, using your pastry brush. Yummy! Doesn’t that smell good?
It’s ready! What do I do now?
Using your tongs, remove the steak to a plate. You’re about ready to eat!
But what about that smoking grill?
If your grill has a lid, go ahead and close it. This will extinguish the coals. After the briquettes cool, you can shake off the loose ash and use them again. Just repeat the same process as before:
Place new briquettes over the used ones.
Saturate with starting fluid.
Light with matches.
Basic Grill Maintenance:
To prevent your grill from rusting, store it covered or under a roof.
Remove old ash from the base of the grill, or you may have trouble starting the grill at your next barbeque.
Keep your grill lined with heavy-duty aluminum foil, to facilitate cleaning.
Do not clean the grill grate too well, or food will stick to it. Before each use, scrape the grate with a wire brush, to remove particles.