Every spring when gas grills start appearing in stores, my husband and I discuss whether or not we should buy one. We know, thanks to friends with gas grills, how good food is when cooked outdoors. However, neither one of us grew up in families that grilled so we're not sure we'd use a grill enough to justify the expense.
Although we don't own a gas grill, we do have a George Foreman electric countertop grill. Unlike a gas grill, it has a slope so fat drains from the food. It's also a contact grill so food cooks on the top and bottom at the same time, eliminating the need to turn food over.
One of my favorite recipes to grill is Grilled Peppered Steaks. Although I cook it on my George Foreman grill, it can be cooked on a gas or charcoal grill.
When it comes to grilling steaks, choose ones that are 1 to 1 1/2-inches thick. Thinner steaks can dry out during the grilling time. Four steaks that are good for grilling are:
- Rib-eye: A rib steak with the bone removed that's tender, juicy and flavorful.
- T-Bone: This tender steak, named for its shape, has a T shaped bone with meat on each side. The larger side is strip steak; the smaller side is tenderloin.
- Porterhouse: A huge T-bone, except it has a larger tenderloin. It is one of the most expensive steaks.
- New York Strip: A tender and flavorful cut of meat known in some parts of the country as strip loin, shell steak or Kansas City steak.