Instructions: Salt After Cooking. Not Before. Salt draws off nutritious, natural juices.

The Closer The Heat, The Tougher The Meat. Control cooking temperature by keeping your grill the proper distance from the heat.

For steaks 3/4 to one inch thick. 2 - 3 inches from the heat. Over one inch thick, 3-5 inches. Steaks under 3/4 inch thick, pan broil.

Turn Your Steak Once, Not Twice. Use Tongs. A fork will puncture meat and cause loss of juices. To keep your steak tender, cook one side, then the other. When carving, cut across grain of meat.

Rare, Medium or Well-Done? Outdoor cooking time varies. To be sure your steak is done, check it. Make a tiny cut with a sharp knife when you first think its done. Or, check meat temperature with a thermometer (140F, rare; 160F, medium; 170F, well-done.)

Grilling Guide:
1" thick steak 1 1/4" thick steak 2 - 3" from heat 3 - 4" from heat Rare 12 to 15 minutes 20 to 23 minutes Medium 18 to 20 minutes 25 to 28 minutes

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