Your Broilmaster features a grill surface system that has up to three different grilling levels. By adjusting the grid surfaces, you can grill your steaks rare, medium and well done at the same time.
Choose a good cut — Sirloin, T-Bone, Porterhouse, Filet Mignon (tenderloin), Rib Eye for steaks. A good grilling cut should be at least 1 inch thick, and preferably closer to 2 inches thick.
- Trim excess fat, leaving only a thin layer of fat on the edge. Score the fat vertically to prevent curling while cooking.
- Season or marinade the meat.
- Preheat your Broilmaster grill.
- For rare steaks, grill at a high temperature with low grid settings. If you prefer your steak medium or well-done, raise the grids to medium or high settings and reduce the grilling temperature.
- Try not pierce meat when grilling, for flowing juices will dry out meat and release oils that will increase the likelihood of grill flare-ups.
- A medium rare steak must reach an internal temperature of 145°F; medium 160°F and well-done 170°F. Use an instant-read meat thermometer to check for doneness. If your steak is cooking too fast, reduce the heat or prop up the lid.
- Remove the steaks from the grill as soon as they reach the desired internal temperature. Never leave steaks unattended.
