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If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune.

Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front.

Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we’re focussing on Jamie’s favourite – feather steak (also known as flat iron steak). Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go.

But first, there are a few guidelines to bear in mind if you want to cook the perfect steak, whichever cut you choose.

Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.

During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.

After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Remember these tips, and you’ll get great results every time. To make it even easier, follow these simple steps below.

Looking for the tastiest way to serve your steak? Check out our round-up of Jamie’s best steak recipes that you’re going to love.

HOW TO COOK THE PERFECT STEAK

1. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
   
2. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
   
3. For more flavour, try one or a combination of the following…
4. Halve a garlic clove and rub it over the steak every time you turn it
   
5. Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
   
6. Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
   
7. Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
   
8. Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
   

Everyone has their favourite ways to eat steak – with good old chips and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it. Whatever you choose, we’re sure your lucky guest will love you for it.

Charcoal vs. gas grill—also known as the “great summer debate.” Our simple pros and cons list will help you decide which grill is best for your family.

Everyone has their own opinion when it comes to grilling. Which type of grill is the best? Is there a correct choice for whipping up amazing grilling recipes? You have to consider the desired flavor, of course, as well as space constraints, budget and style.

Rather than guessing which to use at your next cookout, we’ve tested and reviewed gas grills and charcoal grills so you can make a well-informed decision.

Our Test Kitchen expert, Catherine Ward, recently tested 15 models from brands like Weber, Napoleon and Char-Broil. Here we weigh the pros and cons of each grill type so there’s nothing standing in the way between you and the best barbecue.

What’s the difference between charcoal and gas grills?

If it’s not already obvious, the key difference between charcoal and gas grills is the fuel source. Charcoal grills rely on burning coals to heat, whereas gas grills utilize gas, either from a hard-wired natural gas line or a propane tank. They operate similarly to a gas range, where you simply press and turn a knob to start cooking.

You’ll also notice a size and shape distinction. Charcoal grills are typically kettle- or barrel-shaped, but there are also Kamado grills which are oblong and egg-shaped. Gas grills are often large and rectangular, with a hinged lid.

All About Charcoal Grills

TASTE OF HOME

According to some die-hard barbecue fans, charcoal is the only way to grill. Charcoal provides that rich, smoky flavor that gas, even with an attached smoker box, just can’t match.

A grill has to reach a temperature of at least 600 degrees Fahrenheit to achieve a nice sear on your meat. This is no problem for a kettle grill filled with red-hot charcoals, which can reach 700 degrees Fahrenheit. That higher heat is key to charcoal’s scrumptious, smoky flavor. When the drippings from your steak, chicken or veggies fall on the hot coals, they turn into flavor-packed steam and smoke that goes right back into the meat. While there are gas grills that can reach higher temperatures, they’re usually on the pricier end.

Speaking of price, charcoal grills are easier on your wallet. A basic charcoal grill will run you about $60, while a moderately priced one can be found for around $200. Of course, higher-end models go up from there, but charcoal grills are generally far less expensive than gas grills. However, you have to consider the fuel cost, too, when pricing out a grilling session. A 20-pound propane cylinder can provide around 25 days of cooking time, whereas a 20-pound charcoal bag will yield only three grilling sessions. The type of charcoal you cook with can change the way your food tastes as well. Clean-burning hardwood/lump charcoal can go for $35 to $40 for a 20-pound bag.

There are some important downsides to charcoal grills. For starters, they take much longer to heat up. Charcoal grills, on average, take about 15-20 minutes to reach the proper cooking temperature (not including the time it takes to light the charcoal), whereas gas grills instantly light up and take about 10 minutes to reach the cooking temperature.

Charcoal grill cleanup is also a bit more cumbersome. Unlike a gas grill, which only needs a quick brushing, a charcoal grill must be emptied of its used ashes before scrubbing.

How We Tested Charcoal Grills

TASTE OF HOME

To truly understand the pros and cons of charcoal vs. gas grills, we spent a week testing eight 22-inch kettle charcoal grills in our outdoor test kitchen. We tested three models from Weber (spoiler alert: this brand was our favorite), as well as picks from Char-Broil, SnS, Oklahoma Joe, Napoleon and LOCO.

Before we could get cooking, our Product Testing Team members built each grill, examining ease, instructions and sturdiness. Then, our grilling expert took over. Catherine prepared barbecue chicken, steak and ribs on each model, paying close attention to temperature control and heat retention. She also looked at special features, like a built-in thermometer or side prep table. When it was time to clean up, she considered ease of cleaning—especially ash removal and how well each model responded to cleaning with a grill brush. 

Grill Temp for Steak

The first step in achieving your ideal steak is setting your grill to the appropriate temperature. While cooking time is based on the desired doneness, grill temperature is based on the steak’s thickness. Discover the grill temp for 1/2”, 3/4 to 1”, and over 1” thick steaks.

• 1/2″ Thick Steaks – cook at high heat
• 3/4 to 1″ Thick Steaks – cook at medium high heat
• Over 1″ Thick Steaks – cook at medium heat

Steak Internal Temperature

What internal temperature your steaks should reach depends on the level of doneness you’re hoping to achieve. You can master the art of grilling the perfect steak by viewing our comprehensive steak doneness guide, or you can introduce yourself to basic steak internal temps below.

• Internal Temperature Extra Rare Steak – Extra rare steak, also known as blue steak, should be grilled for approximately one minute on each side to achieve an internal temperature of 115 – 120 degrees Fahrenheit.
• Internal Temperature Rare Steak – Rare steaks should be grilled for approximately one and a half minutes on each side to achieve an internal temperature of 125 – 130 degrees Fahrenheit.
• Internal Temperature Medium Rare Steak – Medium-rare steaks should be grilled for approximately two minutes on each side to achieve an internal temperature of 130 – 140 degrees Fahrenheit.
• Internal Temperature Medium Steak – Medium steaks should be grilled for approximately two minutes and fourteen seconds on each side to achieve an internal temperature of 140 – 150 degrees Fahrenheit.
• Internal Temperature Medium Well Steak – Medium well steaks should be grilled for three to four minutes on each side to achieve an internal temperature of 150 – 155 degrees Fahrenheit.
• Internal Temperature Well Done Steak – Well done steaks should be grilled for approximately four to five minutes on each side to achieve an internal temperature of 160 + degrees Fahrenheit.

The more you slice, pierce, or puncture meat, the drier it becomes. When you cut into the meat, juices escape, resulting in a disappointing dish. When cooking on the grill, never puncture the meat with a fork or knife. Instead, use tongs or turners to flip meat, and use a high-quality food thermometer to check the internal temperature.

Grill Temp for Chicken

The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you’re grilling chicken breasts, thighs, or drumsticks. Discover the best temp for chicken breasts and thighs below.

• Grill Temp for Chicken Breast – between 425 and 450 degrees Fahrenheit
• Grill Temp for Chicken Thighs – between 400 and 450 degrees Fahrenheit
• Grill Temp for Chicken Drumsticks – between 350 and 400 degrees Fahrenheit

Internal Temp for Chicken

According to food safety standards, chicken must reach an internal temperature of 165 degrees Fahrenheit. If you’re grilling chicken thighs, make sure the thickest part of the thigh reaches 165 degrees. If you’re cooking a whole chicken, you know it’s done when the thermometer reads 180 degrees Fahrenheit.

Grill Temp for Hamburgers

The ideal grill temp for hamburgers is 400 degrees Fahrenheit. While they must reach food-safe temperatures throughout, a great burger will have grill marks seared into its exterior and a juicy center. Depending on the size of your burger patties, you’ll need to cook each side for approximately 5 minutes.

Internal Temp for Hamburgers

Hamburgers must reach an internal temperature of 160 degrees Fahrenheit. Failure to do so risks foodborne illness outbreaks. Bacteria tend to live on the outside of food, so you can safely enjoy a steak that has been seared on the outside but isn’t cooked all the way through. However, when you grind beef, all the bacteria that lived on the outside are mixed into the entire finished product. For this reason, you must be especially careful when cooking ground beef.

Grill Temp for Fish

Generally, you should set your grill temperature to medium high heat to grill fish. Medium high heat provides a nice char while sealing in moisture. Dense and hearty cuts of fish and shrimp skewers are great grilled seafood candidates. We break down the grill temps for popular types of seafood below.

• Grill Temp for Salmon – between 375 and 400 degrees Fahrenheit
• Grill Temp for Shrimp – between 350 and 450 degrees Fahrenheit
• Grill Temp for Tuna Steak – between 500 and 700 degrees Fahrenheit
• Grill Temp for Swordfish – between 375 and 450 degrees Fahrenheit
• Grill Temp for Grouper – between 400 and 450 degrees Fahrenheit

Internal Temp for Fish

The USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. That is a blanket guideline, and internal temperatures may fluctuate based on the type of fish. Your grilled jumbo shrimp should reach an internal temperature of 120 degrees Fahrenheit.

Grill Temperatures

In general, there are four grill temperatures: high, medium high, medium, and low. No one heat level is correct; each is best suited for cooking different foods. We break down the different grilling temperatures below.

• What temp is high heat on a grill? High heat on a grill is between 450 and 650 degrees Fahrenheit. Use high heat when preparing steaks, pork chops, kabobs, or tuna steak. Getting your grill around 500 degrees Fahrenheit will create a sizzle when the meat hits the grates and produce attractive sear marks.
• What temp is medium high heat on a grill? Medium high heat ranges between 375 and 450 degrees Fahrenheit. It’s ideal for hamburgers, sliced vegetables, and fish. This temperature will still sear your food, but it also allows food to cook slower and more thoroughly.
• What temp is medium heat on a grill? Medium heat ranges between 350 and 375 degrees Fahrenheit and is ideal for cooking thick hamburgers, short ribs, and poultry. This temperature will cook proteins slower to ensure their middle portions reach proper internal temperatures.
• What temp is low heat on a grill? Low heat ranges between 325 and 375 degrees Fahrenheit. It provides enough warmth to create a satisfying browning effect on the outside of your proteins while still bringing the insides to a proper internal temperature. This makes it ideal for grilling chicken, turkey, roasts, and sausages.

How to Gauge Grill Temperature

Most grills come with a thermometer built-in or attached, making it easy to gauge the temperature. If you don’t have access to a thermometer and need another way to gauge your grill’s temperature, follow the steps below:

• Hold your hand about 6″ from the grate of the grill.
• If you can withstand the heat for 6 to 7 seconds, you’ve reached medium heat.
• 4 to 5 tolerable seconds indicate medium high heat.
• If you can only hold your hand for 1 to 2 seconds, you are working with a high-heat grill.

Have you heard horror stories about grilling fish that have left you assuming it will be a fiasco? Most of us have heard at least one story from a friend or family member of a failed attempt to cook fish on the grill that ended with fish fillets stuck to the grate or falling into the coals. Your story doesn’t have to turn out that way. Once you learn the trick to making fish on the grill, you’ll never fear this fiasco again.

What Fish to Grill

Salmon and firm, thick white fish like sea bass, red snapper, grouper and halibut are the best types of fish to grill because they are hearty. If you would like to grill thin, delicate fish, it is best to wrap them in foil instead of using this method.

Preparing the Grill

The steps that you take to prepare the grill before you lay fish fillets down are the most important. If you skip this part of the process, you will have to scrape your fillets of the grate. Here are the steps that you should take to prepare the grill:

1. Turn the grill on to begin heating the grates.

2. Using a grill marinade brush dipped in vegetable oil, rub it over the grates. Re-apply oil as needed and continue this process until the grate is glossy and black.

This process seasons the grate much like a cast-iron skillet. The combination of the high heat with the vegetable oil creates a layer of oil that will prevent the fish from sticking to the metal. If you are planning to cook a thinner fillet, make sure to give the grate multiple coats of oil.

Prepping the Fish

3. Coat both sides of the fish with a thin layer of vegetable oil using a brush.

4. Lightly season with salt and pepper or a seasoning rub.

Grilling the Fish

5. Lay the fish on the grill, diagonal to the grate slats, with the skin side down.

6. Lower the heat to medium and cover the grill.

7. Cook for 2 to 4 minutes or until nicely brown on one side and crisp. (Do not move the fish while it grills). If it looks done after 2 minutes, try lifting it off the grate with a spatula. If it doesn’t come off cleanly, continue to cook it in 30-second intervals until you can remove it.

8. Flip it over to the other side and cover the grill again.

9.Cook it for another 3 to 7 minutes or until the center of the fillets are opaque and the internal temperature is 125 degrees. (If you are cooking white fish instead of salmon, the internal temperature should be 140 degrees and it may take 2 minutes longer).

10. Remove from the grill and enjoy!

Let us know if these 10 steps for grilling fish like a pro helped you.

Two summer delights that Californians and Napa Valley residents enjoy are great seafood and plenty of opportunities for grilling. But putting those two together can make for a superb culinary alternative to the typical barbequed tri-tip or steaks.

When your grill recipes include grilled seafood, the options are as wide as your tastes. And it doesn’t hurt that most seafood selections are not only delicious but healthy. Besides, who doesn’t need a little “brain-food” once in a while?

Grilled Seafood Tips for Fresh, Local Seafood for Napa Valley Summer Festivities

Tossing some hot dogs or even hamburger patties on a grill is not a particularly complex cooking operation. And while some grilling aficionados may disagree, most anyone can successfully pull off a tasty hot dog and burger grilling.

But maybe not so much with grilled seafood, however.

Many seafood items can be especially challenging to cook on a grill because their texture causes them to stick to the hot grates easily. Gauging correct temperatures is also a bit tricky since each type of seafood will require slightly different cooking times and temperatures.

And, as the folks at The Spruce have noted,

“Cooking fish can be stressful for beginners. It seems fragile, delicate; it’s expensive (at least relative to, say, hamburger), it has bones, it has a face—whatever it is, there’s an intimidation factor for sure.”

A few tips to encourage those who may be new to grilling seafood include:

• A clean grill is essential for grilling fish. Because fish is delicate, it can stick to your grill, making turning it difficult.
• Any fish can be grilled, but some varieties and cuts are sturdier and easier to work with, such as halibut, swordfish, salmon, and Mahi-Mahi.
• One inch should be the minimum thickness of your fish steak or fillet. The thicker the steak, the more forgiving it will be. Brush the steaks with oil, season them, and grill for 7 to 8 minutes per inch of thickness, turning them once halfway through.
• Let your fish come to room temperature before grilling by leaving it covered on the counter for 30 to 60 minutes.

One more thought when grilling seafood, especially fish – avoiding the common mistake of having dry, overcooked fish.

This can be easily avoided, according to an article from The Better Fish,

“Get the Grill Hot

The key to tender grilled fish is starting with a hot fire. This will lessen the amount of time the fish will cook overall, thereby preventing the meat from getting too tough. It will also help caramelize the fish and allow grill marks to form (a must for that perfectly-grilled fish look). A hot fire will help prevent the dreaded grate-sticking, too.

Brush the Fish with Oil

To help seal in some of the natural moisture, pat the fish dry and coat it with vegetable or olive oil. This is particularly important for firm-fleshed fish like salmon, halibut, or tuna, which can go directly onto the grate. Sprinkle with salt and pepper or other seasonings as desired.”

Three Great Grilled Seafood Recipes for Your Next Cookout

One of the best things about seafood is the sheer variety of fish and shellfish products to choose from. And one of the best things about grilling is its versatility as a cooking method, especially for seafood.

We’ve trolled through the vast sea of recipes available for grilled seafood and reeled in three superb catches to inspire your next grilled seafood adventure.

A Simple Yet Scintillating Grilled Salmon Recipe

From the digital shores of Allrecipes.com we managed to land this top-rated grilled salmon recipe.

Essentially, grilling salmon filets is fairly simple and straightforward. But what really completes a superb grilled salmon dish is the marinade.

As Allrecipes points out with this particular recipe,

“A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.”

Ingredients:

• 1 ½ pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• ⅓ cup soy sauce
• ⅓ cup brown sugar
• ⅓ cup water
• ¼ cup vegetable oil

Original recipe yields 6 servings. You can find the recipe directions and tips here.

Make a Big Splash with This Grilled Shrimp Recipe

Probably one of the seafood products that offers the most variety of serving possibilities, shrimp is just as great from the grill as it is basted and served with fettucine.

This sweet and spicy grilled shrimp recipe that we caught at the Tasting Table website,

“…incorporates both sweet and spicy flavors, which work incredibly well together. This would be an excellent dish to serve during to the family in the summer, or it would be great to make if you’re having a group of friends over.”

Created by recipe developer Hayley MacLean, this dish is not only incredibly flavorful, but it’s relatively easy to make and requires minimal ingredients.

Recipe information:

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Servings: 3 Servings

Ingredients:

• ⅓ cup chili garlic sauce
• ⅓ cup honey
• 1 pound medium shrimp, peeled and deveined
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Ingredients:

• fresh chopped cilantro
• lime wedges

You can find the recipe directions and cooking instructions here.

A Grilled Lobster Tail Recipe for an “Upscale” Grilling Lure

While fish and shrimp “on the barbie” will elevate any barbecue outing, there is little that can match the glitz of a grilled lobster tail recipe.

This popular recipe from the food blog, Momsdish, is “tender, full-flavored, and tastes like it came straight out of a fancy steakhouse kitchen. So easy!”

Lobster dishes can be complex and nuanced. However, as Momsdish food blogger Natalya points out,

“Lobster tails aren’t only perfect for grilling, but they also get such a wonderful, smoky flavor. We keep the ingredients list slim and for good reason – you don’t need to fuss around with lobster too much to make it fabulous. A little garlic butter and lemon goes a long way…”

Recipe information:

• Servings: 4 servings
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins

Ingredients

• 4 lobster tails
• 1 tsp salt adjust to taste
• 1 tsp avocado or olive oil
• 1/3 cup Unsalted Butter
• 2 garlic cloves pressed
• 2 tbsp lemon juice

For illustrated recipe directions, options, and grilling tips, simply click here.

lames, food, festivity—what’s not to love? Everything tastes better on the grill: not just meat, fish, chicken and turkey, but vegetables, fruit, even desserts. Assume the role of grilling guru with the following tips for serving meats and veggies with a crispy char and a tasty wood-smoke edge.

Basic Tools
Grilling tools don’t have to be plentiful, fancy or decorative (a clever slogan apron is not a requirement). A basic grill kit should include:

• • Long tongs – for turning the food

• • Stiff-wire brush – for cleaning the grill

• • Mop brush – for saucing foods

• • Large offset spatula – for moving and flipping

• • Elbow-length gloves – for protection

• Chimney – for igniting coals without lighter fluid

Fuel Sources

Non-gas grillers have several fuel choices, from briquettes and lump charcoals to hard woods and exotic fruit wood chips. Each brings a unique flavor and a distinctive heat. Here are a few:

• • Lump charcoal – made from woods like hickory or mesquite, they burn hot and fast

• • Convenient briquettes – burn at a more moderate rate and heat

• Wood chips – deliver a distinctive smoky flavor but relatively little heat (Note: They need to be pre-soaked in water)

Preparation

Oil the grate before heating the grill, either with a vegetable oil-dabbed kitchen towel or a brush — this keeps food from sticking.

Follow fueling instructions (either on charcoal bag or grill) and use lighter fluid or a chimney (recommended) to ignite the fuel.

Check the heat level by holding your hand about 5 inches above the grate — if you can hold it there for a second, it’s very hot; 2 seconds, it’s hot; 3 to 4, it’s medium; any longer than that, it’s probably low.

Hold the sauce: If you’re basting meat with sugary sauces — like most barbecue sauces — do it at the very end of the process. The sugars tend to burn before the meat has cooked through.

Direct vs. Indirect

There are two major grilling styles: direct heat and indirect heat. Direct cooking is grilling directly over the heat — best for thin cuts of meat or vegetables and, of course, burgers. Indirect heat creates an oven-like environment (using a lid) in which only one side of the grill has heat, while the other half is where the food goes; this is best for larger cuts of meat that need long, slow heat, or foods (like pizza) that need to be seared then finished slowly.

Heat Zones

To keep your cooking options open, you’ll want different levels of heat across different sections of the grill — this allows you to (a) crisp, sear or char over high heat, (b) slow-cook, (c)control flare-ups and (d) keep delicate items warm over lower heat. Using charcoal or wood chips, simply make both a high mound (for high heat) and a single layer (for low). With gas grills, you can just fiddle the knobs — high on one side, low on the other.

Mark of the Grill Master

Here’s how to get those perfect “crosshatched” grill markings:

1. Very lightly oil the “up” or presentation side
2. Place it on a hot grill and cook until it lifts easily from the grate
3. Lift slightly and turn it 45 degrees right or left
4. Continue cooking until clear marks appear
5. Turn the food over and cook the other side
6. Follow the same procedure if you want marks on both sides

Better Brochettes

Skewers (or kebabs) make it easy to arrange individual portions of vegetables, mushrooms and meat that can go directly from the grill to the plate. Here are a few tips:

• • When threading cubes of meat or vegetables onto the skewers, leave a little space between each item to allow the heat to circulate evenly.

• • Use sprigs of fresh rosemary or mint to boost the flavor, orreplace the skewers with stalks of lemongrass or sugar cane. Sweet!

• Soak wooden skewers in water for 30 minutes before using — this keeps them from catching fire on the grill.

Cross-Contamination

Bacteria, salmonella and other unsavory contaminants associated with raw meat can really ruin a dinner party. To prevent cross-contamination:

• • Never put cooked food back onto the same plate that carried it raw – lay raw meat, poultry or seafood on a piece of foil on the plate, and discard the foil once the food hits the grill.

• • Don’t use marinades as sauces unless they’re boiled after the raw meat, poultry or seafood has been removed.

• If a marinade is used as a mopping sauce while grilling, make sure it’s cooked for at least 3 minutes over high heat.

Common-Sense Safety

Food is the only thing that should get cooked during the grilling experience. Observe common-sense safety with the following hints:

• • Avoid loose clothing, and make a habit of wearing flame-retardant oven mitts.

• • Keep a fire extinguisher handy. A bucket of sand and a garden hose also work.

• • To stop flare-ups, raise the grid and spread the coals out, or turn the gas down. Never use water to put out flames on a gas grill.

• • Use baking soda to stop a grease fire.

• • The typical LP cylinder holds approximately 20 pounds of propane. Do not overfill.

• • Never attach or disconnect an LP cylinder, and never mess with gas fittings when the grill is on or hot.

• When lighting a gas grill, always keep the lid open to prevent gas buildup (can cause explosions).