Of course it’s a terror. Perhaps this is why we drink so many daiquiri freezes while grilling.

    You’re grilling steaks for six. This is not macaroni and cheese — each is cooked to order, but all must be done at the same time.

    It’s a tough job made worse by our inexperience. Chefs can do this perfect almost every time. We don’t cook enough steaks for a crowd, so we must rely on advice, hence our grilling chart.

    Approach the job as if you work at a nuclear power plant. Write orders down.

Have an accurate timer and leave nothing to guesswork.


    Of course it’s a terror. Perhaps this is why we drink so many daiquiri freezes while grilling.
    You’re grilling steaks for six. This is not macaroni and cheese — each is cooked to order, but all must be done at the same time.
    It’s a tough job made worse by our inexperience. Chefs can do this perfect almost every time. We don’t cook enough steaks for a crowd, so we must rely on advice, hence our grilling chart.
    Approach the job as if you work at a nuclear power plant. Write orders down.
Have an accurate timer and leave nothing to guesswork.

Shopping
    Everyone has a steak preference. Personally, I like porterhouses. I think bones add flavor to meat on the grill. With a porterhouse, you get a strip steak on one side of the bone and a tenderloin on the other at about half the price of a tenderloin (filet mignon).
    Examine each steak. There should be some fat marbling. The strip of fat on the outside should be no more than a quarter inch. If larger, trim it.
You need the right cooking tool, a heavy spatula with a long handle. Never use a fork. Holes drain off the juice.

Prepping
    To prevent curling, cut through the fat strip in three or four places.
    Lightly brush olive oil on both sides and add freshly ground black pepper.
    Do not salt — do that after they’re done. Allow your steaks to reach room temperature before grilling (it promotes predictable, even cooking).

The ordering
    Ask everyone how they want their beef: rare, medium or well-done. Take names and make a list.

Light ‘er up
    Start the charcoal an hour before cooking. You’re looking for evenly gray-ash coals. Pre-heat the gas grill 15 minutes on high.

Now you’re grilling
    Start with the well-dones, then work your way through the doneness requests, ending with the rares. Time your grilling so all the steaks are ready at the same time. If well-done calls for 20 minutes (10 minutes a side), start the mediums after them at 14 minutes and the rare at 10 minutes. To keep the steaks straight, grill from left to right, well-done to rare.
If in doubt, underestimate cooking times. You can always correct a steak done not enough but never one that’s overcooked.
    Remember that well-done steaks are firm; medium, slightly firm; and rare, soft. Flip each steak after one minute on the fire to seal the juices. Changing the direction once per side creates nice grill marks on the meat.
    Serve right away. Flavor is lost as meat cools. Pass the salt shaker.