Grill.

If you’re grilling on charcoal, it’s “hurry up to wait.” (Electic and gas are grills that I’m pretty familiar with–but can you beat the smell, feel and taste of something actually cooked over hot coals? I don’t think so!)

Stack your briquettes up in a pyramid, spray some lighter fluid, and let them burn. When you finally put meat on the grates, you don’t want much if any flame to still be burning.

In about 20 minutes your coals will be light hot and perfect. Why not an open flame? According to Alton,”Char grilled” food is actually charred. Char is made up of carbon. Guess what doesn’t have a delicious flavor? That’s right, carbon.

So, if you’ve got your briquettes burning, CLOSE the lid, and let ‘em go.

Our briquettes should be about ready by now. Flames gone? Great. Take off the grate and spread out your coals. Put your grate back where it belongs…and put your meat on the grill. (Finally, I know)

Now, we wait. Depending on the thickness of your steak, and how you like your meat, plus your own personal experience with how hot your grill is, y ou may have to wait longer or shorter.

It’s time. Open the grill. Flip it. Get a thermometer and check it. Take it off of the heat when it’s about 5 degrees shy of where you want it to be.

This is the secret to juicy steaks. Ready? Take it off the heat, cover it, and let it rest. 10 to 15 minutes is usually enough.Yes, more waiting. But you won’t regret it.