Grilling on charcoal vs. gas are both viable options, but the end result will be significantly different. Here are the ...

For flank steak, preheat the grill to 450 to 550 degrees Fahrenheit and set an internal temperature alert for 125 degrees Fahrenheit for medium-rare.

While resting, the gas steak reached a high temperature of 132. The BGE’s reached 136. And you can see that in the side-by-side shots, where the gas steak looks a little more evenly pink throughout.

The final cooking time will depend on several factors (the precise temperature of the grill, the thickness of the steak, your desired doneness), but for a medium-rare belly cut, aim for about 10 ...

For a medium-rare steak, grill for about 4-5 minutes per side, flipping the steak once halfway through the cooking time. Adjust the cooking time based on your desired level of doneness and the ...

Garten suggests using a meat thermometer to check when they’re done. For a rare steak, the magic number is 115 degrees. For medium-rare, 125 degrees, and medium, 125 degrees.

Grilling Science: 101. While both an outdoor grill and an indoor one will tattoo steaks with those iconic lines, that’s about where the similarities end.

There are four steps here: Grill one side of the steak over direct, high heat for three minutes, then flip and do the same on ...

For a medium-rare steak, grill for about 4-5 minutes per side, flipping the steak once halfway through the cooking time. Adjust the cooking time based on your desired level of doneness and the ...

Tips for grilling steak and fish from "Chopped" finalist, Sean Olnowich. Also, why using a charcoal grill versus gas is more ideal for flavor and cooking. Grilling season hits its peak during the ...

The final cooking time will depend on several factors — the precise temperature of the grill, the thickness of the steak and your desired doneness — but for a medium-rare belly cut, aim for ...