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Scotch Steak in the Coals with Stilton Butter

Apple-Bourbon-Brined Venison Steaks

Spicy Indonesian Beef and Grill-Toasted Coconut Salad

Pork Chops with Barbecued Sweet Peppers

Molasses-Brined Pork Chops with Roasted Corn Salsa

Tequila Pork Tenderloin with Smoky Hominy

Chile-Marinated Pork Loin with Grilled Polenta Cakes

Veal Loin Chops with Wasabi Butter

Veal Rib Chops with Cucumber Raita

Garlic-Buttermilk Lamb Chops with Hot Pepper Honey

Jamaican Jerk Lamb Steaks

Lemon-Rosemary Grilled Lamb with Mediterranean Couscous

Cranberry Sweet-and-Sour Turkey London Broil

Turkey Fajitas with Guacamole Vinaigrette

Margarita-Brined Turkey Breast with Chipotle Sauce

Garlic-Hazelnut Chicken Breasts with Mustard Glaze

Mint-Infused Chicken with Pomegranate Yogurt

Tandoori Chicken with Vidalia Chutney

Smoked Salt–Crusted Chicken with Olive Oil Drizzle

Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre

Grilled Peking-Style Chicken

Chile-Grilled Chicken Wings with Cilantro-Chutney Dip

Spicy Thai Chicken Thighs

Butterflied Game Hens Grilled with Sicilian Herb Bath

Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon

Smoky Tapenade Game Hens

Grilled Duck Breast with Pomegranate Molasses

Orange-Anise Duck Breast with Plum Butter Sauce

Saffron-Citrus Salmon Steaks with Basil Oil

Mustard-Glazed Planked Salmon with Horseradish-Dill Sauce

Cajun Pecan Catfish

Black Bass with Foie Gras Vinaigrette

Grilled Flounder Escabèche

Fennel-Brined Trout Grilled with Bacon and Herbs

Lemon-Rosemary Swordfish Steaks with Olive Aioli

Lobster Tails with Garlic-Citrus Butter

Grilled-Stuffed Sardines

* * *

TIMING

Prep: 5 minutes

Rest before grilling: 1 to 8 hours

Grill: About 15 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

GETTING CREATIVE

• For smoky-tasting steaks, soak 1 cup of wood chips in water for 20 minutes. Add the soaked chips to the low-heat area of the grill until they begin to smolder. Grill the steaks as directed, covering the grill to trap the smoke.

• Use other sirloin steaks or rib-eye steaks in place of the strip steaks. Increase the cooking time slightly for bone-in steaks.

• For crosshatch marks, put the steaks at a 45-degree angle to the bars of the grill grate. Press on the steaks with a spatula periodically. Rotate the steaks 45 degrees on the grill grate and press down again. Flip and proceed with the recipe.

* * *

MASTERING TECHNIQUE BASIC STEAKS

There are a few simple steps to a great grilled steak. First, buy the best grade of beef you can find, such as choice (see page 50 for more on grades of beef). Dry-aged beef will have a more concentrated flavor than your typical supermarket offerings. Second, bring the meat to room temperature before grilling. Warm meat sears better than cold meat; you’ll get a better crust on your steak if you let it sit at room temperature for 30 minutes instead of taking it straight from the refrigerator to the grill. To keep steaming to a minimum—step three—pat the steaks dry before seasoning them or putting them on the grill. Add a raging hot fire and you will create a nice thick crust on the steak. But you don’t want to burn it before the interior is done to your liking. So step four is to create a two-level fire with a high-heat area and a low-heat area. Sear the steak over high heat, then move it over low heat to finish cooking without burning. It also helps to let the meat rest off the heat before slicing. This brief resting period (5 to 10 minutes) allows moisture to redistribute throughout the meat so it tastes juicier. As with all the Mastering Technique boxes in this book, this recipe has only basic flavors (salt, pepper, and oil). It’s mostly about the technique. To flavor the meat, use one of the marinades, rubs, or sauces you’ll find beginning on page 350. Our favorite way to flavor steaks is to use a dry rub (such as Fragrant Chile Rub, page 372) and then set a pat of butter on the steak to melt at the table.

THE GRILL

Gas:

Direct heat, high (500°F)

Clean,