Quote:
Originally Posted by wpgflamesfan
Steaks should be grilled on as high of heat as possible (this is not barbeque) and touched as little as possible. Letting them rest is also key.
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Timing timing comes from Tony Spoletini showing me how to grill New York strips. He had them on medium heat, would do 2 minutes one side, 2 minutes flipped over, then flip again and rotate 90 degrees, 2 more minutes, flip again and feel for tenderness (this takes practice)
The 90 degree thing on the third flip is to get the nice grill marks at 90 degrees from each other, just makes it look that much better.