Over the past five years, LongHorn Steakhouse has been doling out grilling secrets and advice via their grill hotline. The steakhouse, famous for their perfectly cooked steaks and locally source ingredients, have received a variety of questions from guests, ranging from grilling basics to hard-core techniques.
As we gear up to the first big grilling weekend of the summer, we sat down with the Grill Masters one-on-one and got the inside scoop on what it takes to perfectly grill your steak and fish. Here are their tips.
1. How to Prep Your Grill
Before you start cooking, you’ve got to do the prep work. Ensure you have plenty of propane or charcoal, and scrape off any build-up on your grill grates.
Get your grill hot, brush from front to back, and oil the grates to prevent sticking.
2. Grill Open vs. Grill Closed
It depends on what’s going on the grill. For steaks, boneless chicken, pork, fish or vegetables, keep the grill lid open.
However, you’re making bone-in chicken or hamburgers go on and close it up.
3. Grilling More Than One Steak
All degrees of doneness are welcome on the grill. To cook for different temperatures, set up temperature zones on the grill. Designate a “hot zone,” and heat it to 500 degrees Fahrenheit.
Create a “warm zone” on a quarter of the grill, and set the temperature between 100 and 150 degrees Fahrenheit. When a steak reaches the right temperature, move it to the “warm zone” so it stays hot, but isn’t overcooked.
4. How to Cook on a Char-Grill
Char-grilling is great for thicker steaks. Heat your grill to 500° and apply canola oil to the grate. Place your seasoned steak and cook for about two minutes, then rotate a quarter-turn for two more minutes for those great diamond marks.
Flip the steak and repeat the process until it’s cooked to your liking. Remove, top with butter, let rest, and enjoy!
5. How to Cook Fish on the Grill
Salmon is a great grilling fish because it’s sturdy. Marinade the fish filet for 4 hours before grilling; we prefer a bourbon marinade.
Place the fish on a hot, well-oiled grill and always use a spatula (not tongs) to turn it. Cook for about 5 minutes on each side with high heat and remove.
6. Necessary Dos & Don’ts
If you’re looking for a grilling cheat sheet, this is it.
Don’t be bashful when it comes to seasoning steak.
Don’t use a fork to remove your steak from the grill.
Do use tongs to flip and remove.
Don’t dig into your steak after you’re done grilling.
Do let it sit for a few minutes to let the juices settle.
Thanks to LongHorn Steakhouse for these tips. Do you have any other grill master tips that you swear by? We’d love to hear them!