• Start at the center of the grill in order to sear your steak on both sides, then move to the edges to finish cooking, if necessary (especially for thicker cuts).
  • When cooking with a group, start thicker cuts first so everyone can finish at the same time.
  • Use the old touch test: If the center of the steak feels like your cheek, it’s rare. Like the tip of your nose, it’s medium. Like the bottom of your shoe… well done.
  • Dry seasoning is for the grill.
  • Wet sauces are for the table. Silver ramekins are provided for taking sauces to your table.
  • Allow your steak to “rest” for several minutes before you cut into it — this will keep all those juices inside.