With Labor Day just around the bend, we begin to reign in our last days of summer. The days are getting shorter and before we realize it, the cooler weather will set in and thoughts will migrate to holiday get-togethers with friends and families and the back-breaking task of shoveling our first snow. In the Northland, it’s the die-hards who never put away their summer kitchens, but I aim to take you through the seasons with year-round grilling tips for excellent meals and fantastic barbecue that will have you brushing of the snow and lighting the coals even during a Wisconsin blizzard.

Having spent 15 years in the steak business, I want to start with some easy tips for grilling a top-notch steak. Everyone has a favorite and for me, it’s the Ribeye! Starting with a quality piece of meat is half the battle and if you’re unsure what to look for, ask your meat expert wherever you buy meat (the $3.99/lb special at the average grocery store usually won’t cut it). Don’t be afraid of the fat, either, it’s the marbling throughout that contributes to the tenderness and flavor! Sauces, rubs and seasonings can all be a part of your grilling repertoire, but we'll just stick with the basics for now.

Prepare your steaks by brushing them or spraying them with canola oil and giving them a little dusting of coarse sea salt. The oil is important, as it will prevent the steaks from sticking to the cooking surface and thus, prevent tearing the meat and releasing juices when you pull it off the grates.

I prefer to cook over a fire of lump hardwood charcoal (the smoky flavor and even heat cook one flavorful steak), but grilling over a gas grill or using charcoal briquettes are fine as well. Get your grill heated to a nice medium-high heat (about 300-350 degrees) and toss the steaks on. Cooking times will vary, but a good rule of thumb for a medium-rare steak is going to be about 10 minutes (12 minutes for medium, 14 for medium well, etc.). Cook your steaks over an indirect heat by either turning off one of your gas burners directly under the steaks or placing your steaks to the sides of your charcoal (avoid flames directly below the steak, as the fat melting out of the meat will cause flare-ups). Time your steaks if you want them done properly! After 2.5 minutes, turn your steaks 45 degrees. This will not only make that neat little diamond pattern, but will help to cook the surface evenly. After another 2.5 minutes flip the steaks, wait another 2.5 minutes and turn 45 degrees again and remove from the grill when you’ve reached the 10 minute mark. Let the steak rest for a few minutes before you cut into it as well.  Congratulations, you’ve got the perfect steak!  

These are some basic tips to grill a tender, juicy steak. Times may vary depending upon your grill, thickness and cut of meat. If Labor Day weekend has you grilling, don’t let it be the last time this season that you look to outdoor cooking. Next time, I’ll be bringing some tips to the table for an absolutely fantastic method of grilling chicken!

Keep on grillin’!