Grilling steaks is an art to some and a livelihood for others. I have spent many years grilling ribeye steaks, New York Strip steaks, Filet Mignon and more burgers than I can count. Grilling beef is most effectively done by feel. Everyone tries to cook by how much time the steak is on each side but really there are to many variables, such as fire temperature, wind, cut of steak, density of the beef, etc. People who grill for a living have to learn how to feel what they are grilling. I will try to give you some tips to start with but there is no replacing experience. So practice, practice, practice!
One thing you need to know is that as the steak of burger cooks through the various stages of doneness the meat firms up. Now for the trick, if you make a really loose fist, the muscle in your hand between your thumb and index finger becomes the steak. If you push on that muscle with a loose first the feel of that muscle represents a rare steak. When you clinch your fist tightly the muscle has the feel of a well-done steak. If you want medium, clinch your fist at a pressure between tight and loose. This is just a rough guide to use but as you practice your feel with steaks and burgers you will learn how to hit that perfect doneness.
When you are grilling salmon for example, when the fillet is just done you can push lightly on top and you will feel the grain of the fish just start to separate like it does as you eat it when it is done. Most people want their fish to be completely done but not overcooked. Remember when you feel the fish start to flake, pull it off the grill. Any product you cook will continue to cook a little after you pull it off the grill or out of the oven.
I will usually try to tie in a recipe with my blogs which will send you to our favorite family recipe website which we are adding recipes to everyday.
