The newest version of one of my favorite kitchen tools, the Thermapen digital thermometer, is on sale until 11:59 on December 9. (Thanks, Alton Brown!)
It’s still expensive, but it’s so worth it if you cook regularly. To heck with guessing whether the meat is done. I don’t have much confidence in people who gauge doneness by the way the meat feels when poked or pressed. With this thermometer, you can know if it’s done.
For the cook or grill master in your life, this would make a great gift.
The reverse sear is my preferred steak grilling method.
Ideally, salt the steaks and let them chill in the refrigerator for a day or more. I then put them in the freezer for fifteen minutes before grilling to keep the inside of the meat from cooking too quickly.
Build a two-zone charcoal fire and put the cold steaks on the cooler side of the grill away from the coals. Open all the grill vents and leave the lid slightly ajar.
Flip the steaks after a few minutes and check the temperature with a meat thermometer.
When the internal temperature reaches about 100 degrees move the steaks to the hot side and sear them for a few minutes on each side, flipping often to get a uniform sear.
I cook mine to 125-130 and add a dollop of grass-fed butter before serving.
My favorite online resource for grilling is AmazingRibs.com.