Tips for grilling your nice thick-cut steaks from Baumann's.
- It's best to use combo grilling, when using charcoal. Setup a 3 zone fire by dumping your chimney of hot coals into the grill, then spread the coals into a double layer farthest away and a single layer towards the middle, leaving it coal-free closest to you.
- When your grill is nice and hot use a grill brush to clean it real good and then lubricate it with oil.
- Season your steaks generously with any of Baumann's famous steak seasonings.
- Sear your steaks by placing them directly on the hottest part of the fire until deep brown, not black, in color. Then, move to the medium heat until it starts to bead up with blood. Repeat for the other side. Once browned on both sides, move to a moderate part of the fire to finish cooking.
- Use a meat thermometer to check for doneness. Generally, anything below 125 is rare, 125-135 is medium-rare, 135-145 is medium, and 150 and above is well-done.
- If you transfer your steak to a wire rack it will keep the bottom crust of your steak from becoming soggy.
- It's best to allow your steak to rest 3 or 4 minutes before serving to allow the juices to settle.