Steak was made for the grill. With a flame-charred outside and tender pink inside it’s irresistible. If cooking the perfect steak has eluded you, you’ll find plenty of help in this chapter—tips for grilling, a chart with grill times, and advice for determining doneness, plus a mouth-watering collection of recipes for every kind of beef steak—filet mignon, sirloin, Porterhouse, flank, and skirt. Entertaining a crowd? Try our cheater smoked brisket (Brisket with Chunky BBQ Sauce), which is cooked low and slow on the stovetop in advance, then gets a smoky turn on the grill, sopped with sauce. Or give beef short ribs a try, either Korean style or deviled.
Veal isn’t something you see often on the grill, but don’t miss our Stuffed Veal Chops, filled with a mix of Fontina, roasted red peppers, and fresh basil and served on a bed of arugula. And if you haven’t tried lamb on the grill, make sure you do—whether you choose a recipe for butterflied leg of lamb or kabobs, the flavor is superb.