Summer Grilling Tips From Lunds and Byerly’s
Top 5 Tips For Grilling Steaks
To start, preheat your grill 15 to 25 minutes before you grill. Get to a temperature of 400-600°F for high-heat cooking; 300-400°F for medium-heat cooking; and 225-300°F for low-heat cooking.
Brush it off and oil it up!
Use only a long-handled wire brush to scrape grill grates. Oil the surface with a paper towel soaked in canola oil to eliminate sticking. Do not use olive oil or any type of spray (could cause flare-ups).
Know your heat zones!
Before putting anything on the grill, wave your hand 5 inches over top of grates to find hot spots. To get the steaks nicely caramelized, place them on the hottest part of the grill. For thicker cuts of steak, leave them on the hottest spot for two to three minutes per side, then move them off that spot to finish cooking. This will prevent the steak from becoming charred.
Tame the Flame
Always keep a squirt bottle of water nearby so you can immediately extinguish flare-ups. Flare-ups are the leading cause of bitter-tasting steaks!
Always use an instant-read thermometer and consult packaging. If you don’t have one, here’s another quick trick: Use your face! The pressure you feel when you push on the side of your cheek feels about the same as a rare steak; the tip of your nose feels about the same as a medium steak; your forehead feels about the same as a well-done steak.
Give it a Rest
When you take your meat off the grill, let it rest on a clean platter (tented with foil to keep heat in) for about 5 minutes before carving so juices can redistribute evenly.
For more tips and tricks, read executive chef Michael Selby’s blog on grilling steaks.
Seafood Grilling 101
Prep the Fish
Using a clean paper towel, dab the fish dry and brush with oil and seasoning. At all costs, avoid drenching the fillet with oil; this will only cause flare ups and bitter flavor. Place fish in refrigerator until show time.
Prep the Grill
Scrub the entire surface of the grates, then rub them with an oil-soaked paper towel (don’t use extra virgin olive oil for this part as it will become bitter). After starting the grill wait for the black smoke to taper off, then repeat twice using a fresh towel each time. This is where “grate seasoning” happens.
Remove fish from refrigerator and gently set on the hottest section of the grill. Carefully peel a corner of the fillet – if the fish shows any sign of sticking, let it be. Resist the urge to chisel!
- Thin fillets: Two minutes per side is recommended. For those of you grilling fillets less than ¾ inch thick (tilapia, walleye, sole, small shrimp, etc.), they’re likely ready to come off the grill at this point!
- Thick fillets: For those grilling thicker fillets, start by placing the fish on the hottest section of the grill to sear those perfect grill marks; 3-6 minutes per side is recommended. Finish it off by moving the fish to either an upper rack or a swinging basket, turning the heat down 50 percent while the fish slowly roasts to the finish line.
Regardless of cook time or type of fish, the end result should look shiny, free of char and feel like a perfectly ripened peach that’s slightly firm to the touch.
For more tips and tricks, read Selby’s blog on grilling seafood.