June 13, 2012
Nick Massie tells you how to prepare the perfect steak over an open flame.
It’s possible that nothing more closely ties us to our Paleolithic ancestors than cooking over an open flame.
Ever since tongues of fire licked the first piece of meat, we have craved to indulge again and again. Through the years, we have improved on the practices of our primal forefathers in many ways, but meat cooked over an open flame has remained virtually unchanged.
As summer rolls around and we fire up the grill, it’s time to take a look at one of the simplest and tastiest of culinary delights: the grilled steak. In this article, I’ll teach you how to grill a restaurant-quality steak that will impress your friends and make you the envy of the neighborhood.
Simplicity, I believe, is the key ingredient in food preparation, and this certainly holds true for grilling a steak. I’ve provided simple guidelines and one basic recipe that will turn you from a grilling greenhorn to a guru in no time flat.