How to Grill
Grilling uses direct high heat from below, creating charred grill marks and smoky flavor that cannot be replicated indoors. It works on gas, charcoal, or indoor grill pans.
Step-by-step
- 1
Preheat the grill on high for 10-15 minutes. A hot grill prevents sticking.
- 2
Clean the grates with a wire brush while hot.
- 3
Oil the grates lightly: fold a paper towel, dip in oil, and wipe the grates using tongs.
- 4
Season or marinate your food. Pat proteins dry to remove excess moisture.
- 5
Place food on the grill and resist moving it for 3-4 minutes until grill marks form and the food releases naturally.
- 6
Flip once and cook to the desired doneness using a thermometer.
- 7
Remove from heat and rest proteins before serving.
Tips
- •
Oil the food or the grates — not both, which creates flare-ups.
- •
Keep a clean, hot grill. Food sticks to dirty or cool grates.
- •
Thick cuts need indirect heat: sear over direct heat then move to a cooler zone to finish.
- •
A two-zone fire (one side hot, one side cooler) gives you control for different foods.