Grilling the Perfect Steak
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Editor’s Note: This is a guest post from AoM reader and friend Cameron Ming. Cameron is an award winning barbequer and griller here in Oklahoma.
One of the closest links between man and beast is our love for meat. But what should separate us from mere animals is the manner in which that meat is cooked. Sadly, just because you’re human doesn’t mean you’re eating your meat any better than a beast.
Grilling a steak truly is like art: lots of people can draw, but not everyone is Michelangelo. Most of us will never make masterpieces at home, but getting close is much more simple than you think. Properly grilling a steak will separate you from the majority of the guys on the block and might even impress the ladies. But more important than showing up the fellas, you owe it to yourself to prepare the meat in the best way possible. It’s a matter of respect, I’d say.
Here are 5 simple tips to get you on track to painting your Meaty Sistine Chapel.
1. Choose your meat wisely: The meat is absolutely the most important part of the process. And knowing what cut you like will open your eyes to endless possibilities. Most people think the filet or tenderloin is the best cut. It is probably the most tender, but “best” is up for debate. Filets sacrifice flavor for tenderness and usually rely on some outside agent to give them a stronger flavor. Ribeyes have killer flavor but tend to be on the fatty side. The New York Strip falls somewhere in between.
So try different cuts to see what works for your taste. I love Ribeyes, but when I can’t shell out the cash, I’ll get a good chuck steak. It has good marbling (fat content) but has enough meat so I don’t feel like I’m wasting my time.
No matter which cut you favor, freshness is the key. If you have a little extra money, buy your meat at a true butcher’s shop. Chain stores like Wal-Mart only carry “case-ready, pre-packaged” meat. This meat, sitting in styrofoam and covered in cellophane, is far less fresh than meat bought at a shop that actually cuts the meat themselves.
2. Let the flavor of the beef come through: Now matter how much make-up you put on an ugly woman, at the end of the day, she’s still ugly. By this I mean use only Salt and Pepper. If you are using quality meat then you shouldn’t need anything else as a marinade. Minimalism is the key. Too many flavors and you mask the true beef flavor. This concept applies to BBQ and sauce as well.
Depending on the cut, I use a little olive oil, Kosher Salt, and fresh coarse ground pepper. That’s really all you need.
3. Get the fire hot: Most Prime Steak restaurants have their grills going ridiculously hot – close to 1000�. Now, you probably won’t be able to get your home grill that hot, but you need to get it as hot as you possibly can. The more sear you can get on the meat, the more flavor you will lock in. The higher quality the meat, the more time you have before the meat really burns. It should just sizzle and sear, but keep an eye on it so you don’t lose your $30 steak to the flames.
4. Check the temp: There is nothing more destructive to a steak than over cooking it. A good steak should be cooked to medium rare (130� – 135� Fahrenheit, 55� – 60� Celsius). Anything over medium is pushing it. Cooking it to “well done” is a punishable crime in 39 states and basically ruins the steak.
With practice you can tell the “done-ness” of your steak by touch. But most of us aren’t that skilled. Get yourself a good meat thermometer. They have hardcore digital instant read thermometers that will run you $95. They are definitely worth the investment if you are doing a lot of cooking. For the regular guy, you can get a good thermometer for $6-$20 that will do just fine at keeping your meat “in the red.”
5. Let the meat rest: During the cooking process, the meat proteins constrict and essentially squeeze out their juices. Letting meat sit and rest after cooking partially reverses this process. If you let your steak rest for 5 minutes on a separate plate, the liquid should redistribute throughout the meat. The meat ends up retaining more flavor and will be juicier. Cover it with some tin foil to keep it warm.
6. Dig in. And pity your poor vegetarian friends.
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My secret is to getting a great steak is to lay the steaks out on some saran wrap or something similar that is long enough to cover the steaks, apply a bit of A1, salt pepper and Ol’Bay, cover the meat with the saran wrap and and pound the steaks a bit. I do this for both sides. I heat the grill up real hot. I actually do this in the house with a cast iron grill on top of my stove, and sear the meat for 2 minutes on both sides. They I reduce the heat and cook the meat evenly to whatever I feel like. I never get to go out to a steak restaurant anymore because my family likes my steaks better.
“The more recently your meat mooed, the better.”
That is just crap. Beef gets better over time. If you think it smells funny, but your dog still wants to eat it, THEN and ONLY THEN it is ready to be cooked. If even your dog doesn’t want to take a bite – it is too late. There are some microbiological processes going on during the time it “matures”, that make its flavor more intense and the structure soft.
Good post mate. Its also wise to pat the salt and pepper into the meat on both sides. This will ensure that the flavor stays in the meat and that the fire doesn’t lick it off. Searing it and then dropping the temp to someting around 140 is also crucial to a juicy steak.
I have to agree with Researcher. My old boss showed me the light on that; steaks are best when they’re a little bit brown with age, as opposed to the bright red. Red meat is basically in the final stages of rigor mortis, so it’s going to be tougher. Let it age a bit, and the proteins will start to break down and soften up.
The rest is good advice. I like to add a little bit of garlic powder and cayenne pepper for a bit of zing, but otherwise I stick to the basics.
Aging meat is a trick to soften tough meat. Get a good piece of grass-fed beef and you will have no need of it. See tip #1 above.
If you don’t have a grill, try this:
(optional steps to make meat more tender)
Put a lot of kosher salt on one side of the steak. let it sit for 15min.
Flip over, repeat.
Rinse of remaining salt.
(mandatory steps)
Preheat oven to 350.
Get your cast iron skillet hot enough that it starts to smoke.
Add some oil, toss in your steak. count to 30.
Turn it over. count to 30 again.
Take the whole pan and put it in the oven. Egg time 2 min.
Open the door, turn over the steak, shut the door. Another 2 min.
Meat will be golden seared outside, pink and juicy inside.
Best pan fried steak I’ve ever eaten.
Enjoy!
@Researcher and Jack-You are quite right. By “fresh” Cameron meant that you should buy meat that has never be frozen and is not stinky and spoiled. Wal-Mart sometimes freezes its meat and defrosts it.
Admittedly I actually threw in the mooing line because we thought it was funny. But you’re right, it’s not very accurate. We’ll take it out.
If you have a really good piece of beef you shouldn’t salt it before cooking. Salt tends to draw the moisture out during the cooking process. Also, let it come to room temperature before cooking it if it’s been in the fridge. I like to eat mine with just salt which I apply to each bite. But then I get mine from my parents who own a ranch and feed about a dozen each year.
If you want to blacken your steak in a pan, it is good to heat up an iron skillet very, very, hot. (You can purchase a thermometer to actually put on the skillet – I don’t know the temperature, though – but the item will cost $20).
I use a no-name $79.99 charcoal grill and natural charcoal which gets ridiculously hot as noted in the post – I’ve had it over 1100 F a couple of times, which burns knuckles and incinerated little finger hairs.
The key with prime and select cuts is to first roast them on a side of the grill – not over direct heat – for 5-7 minutes per side FIRST, then at the rare or sub rare stage pop those bad boys over direct heat for a good mallard reaction. The mallard reaction brings out the beefiness in good beef and helps to mask gaminess in poor cuts.
Okay,
without the “mooing” line, I have to agree. I’m sorry if I sounded a little harsh, but the meat is the first and most important step in preparing a good steak, and I love steaks
I have the luck to live in a region, where I can meet my steaks while they have four legs and tell them they will land on my plate in some weeks, while they chew their grass 
Salt: if you cook the meat right after you salted it, osmosis doesn’t matter. This is a process that needs time. And during the cooking, the meat naturally looses some water. The little bit more caused by osmosis doesn’t really count. But Seth is right, if you doesn’t cook your steaks right after salting it – the outer regions of your steak will suffer. But you should be very careful with all “powdery” spices like chili, paprika, curry etc. – they tend to burn while the minutes your steak needs to get medium rare.
My only problem preparing steaks: while my steak gets perfect, the fat in the pan burns, causing a lot of smoke, and I don’t know what to do.
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Why is there a link to “The International Babe Edition” from Just a Guy Thing above the comments section? I am horrified.
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Amy-
We don’t control the links that come in. If someone links to us, it automatically shows up under the “Trackbacks.”
On the ugly women and make-up thing. Well, Brett said we should take it out, and I actually said, nah, leave it in. I’m no slouch in the feminist department, but I still thought Cameron was doing it in good fun and I didn’t think it was too offensive. Part of the blog will be about moving away from overly-sensitive PC stuff. Ugly women in make-up are still ugly. This is a true statement. Ugly men in snappy clothes are still ugly. I don’t think it is a big deal.
Nice article.
Cooking the perfect steak is definitely a talent worth refining. Since I eat a variation of the Paleo-diet, (www.goals-to-gold.com/paleo-diet.html) ,I do eat lots of red meat and strip sirloin and rib eyes are high on my list of favorites. Nothing satisfies a man sized appetite like a perfectly cooked hunk ‘a meat.
making me hungry just thinking about it,
If God didn’t want me to eat cows, he wouldn’t have made them so tasty! Great article and comments.
i am the author of the post and just wanted to address some of the comments.
@amy
I’m sorry about the “ugly woman” comment. it is a variation on a colloquialism that floats around bbq competitions and i’ve sort of just picked it up. I will be more aware in the future.
As far as the health concerns, beef is not that bad. Beef is one of, if not the best sources of protein, vitamin B12, and zinc and is a great source for iron. Beef is also a good source of riboflavin, thiamin, selenium, and B6.
The key is to eat the beef in moderation. A correct portion size is about the size of a fist or some say a deck of cards. Anything more than that is overboard. The problem is most people indulge in almost every aspect of eating – very little understanding of portions and less self control.
For athletes, eating red meat is an important part of a healthy diet. It is a great source of natural protein that helps in muscle recovery and growth.
I think you make some jumps by claiming that I might not be a gentle soul because I eat meat. The simple fact that I eat steak doesn’t mean that I am heartless and disregard the rights of animals. I think people can eat meat while still being respectful of the live given. But I do appreciate your thoughts.
@ dezmovous – other than the paragraph that talks about the importance of knowing the temperature of your steak, what part of the post did you perceive as being geared toward selling thermometers?
Dezmovous: Oh, quit whining. Cows exist to be eaten by people, they are domesticated creatures that have been shaped into a food source over much time. Frankly, barring horrendous factory farm methods (which don’t constitute great steaks, and where I come from we simply order a half beef at a time from a reputable, local farmer), a farm raised cow lives a pretty good life as far as a cow’s life goes: they eat, perhaps breed, get shelter from the elements, are kept more or less free of disease, and then die quickly and rather painlessly (stunned then killed). Better that situation than having some predator chomp onto its throat until it asphyxiates, or succumb to various lethal and wasting diseases and parasites. Also, if you’re so worried about some “wasted” resources, why don’t you recycle that computer of your and stop using electricity in your selfish pursuit of online entertainment? Save the whales, man, save the whales.
Oh, by the by, “gender ethics”? I’m glad to see your parents money got their value with that women’s study minor of yours–learning new words and all. How’s that working out for you?
oh dear, i was afraid i would offend. cameron, i do not protest that you are a gentle soul because you eat meat, i just meant that any gentle soul would be offended to see the way the vast majority (though not all, and it sounds like some of your readers may be eating meat raised in finer conditions than most which is great!) of animals on their way to becoming meat are treated. i have eaten enough meat in my life that i am in NO position to pass judgment on those who indulge. really my concern was the fact that, although a well-prepared steak is an icon of masculinity, perhaps it should not be. what if the baddest dudes ate salad instead? the world would probably benefit by departing from what i think you correctly identified as an excessive approach to meat consumption (and most everything else).
in other response, i have done hours and hours and hours of research on nutrition, and i see no end in sight. the way food is marketed makes it necessary to practically have a phd in nutrition before feeling comfortable going to the grocery store and getting something to feed kids without landing them with cancer or heart disease. i know that meat is not supremely poisonous and does contain the nutrients you referenced, and i agree that it is unlikely very small portions will land you in the ER anytime soon. you might want to read The China Study; i think it is the best and most academic resource i have seen so far that explains why i think eating meat is deleterious to health while plant foods are actually protective. also some of what you said made me think you would enjoy reading Michael Pollan’s new book, In Defense of Food.
and, as an aside, it seems like you really know your stuff. if i decide it’s time for a steak anytime soon, i may have to come to oklahoma and ask you to grill one up for me.
kate, i wondered what you would think of my little (over)reaction
. i certainly agree that to have a website that is accessible and appealing it is impossible to remove any and all potential offense. i mentioned the bit about the ugly woman simply because i thought, although it was in good fun, it was also in somewhat poor taste. i wanted to make present another voice for those who choose to read the comments. while a person can be maniacally pc, i do think that it is important, especially on a site where the topic lends itself to being perceived as chauvanistic, to be sensitive. but i don’t think the world’s gonna end over it.
too bad about that link, boy oh boy, did i get an eyeful! but, hey, that’s life in the fast lane when you’re blogging. i should have known better than to click on it, but i thought it might just be a pun. it was not.
thanks for the responses, kate and cameron. i appreciate how thoughtfully and deftly you all approach blogging. it is refreshing!
For many years, I was employed at a steak house in my hometown. One can learn many an interesting thing when constantly around meat. For a Marinade, salt, pepper, and olive oil (extra virgin) is the best combination to get a real taste of the meat. Don’t buy poor quality meat. You can also add a dash of Worcester sauce for flavor. If you have time, I also recommend seasoning with salt, lemon peppeer, oil, and allowing the steak to sit for the day. Prepare the steaks in the morning to be eaten that night.
As far as cooking a steak goes, different levels are acceptable for different steaks.
Filet: Rare-MedRare
New York: Rare-MedRare
Ribeye: MedRare-MedWell (if eaten once in a long while)
Ok, I know that last one is considered treason in most places of the world, but here me out. ribeye’s have the heaviest marbling (fat through the steak). The longer the steak is allowed to cook, the more that fat will cook into the steak. This is what gives a ribeye it’s robust beefy flavor.
On the health side. I agree that people who eat steak frequently and in large portions are at a higher risk of cholesterol related diseases. Many steak induced illnesses come from how the meat is cooked. If a steak is cooked to well done, the actual chemical structure of the steak has changed. The cooking alters the proteins in the steak. This protein is not readily usable by people. Another problem arising from over-cooked steak is carbon content. Carbon doesn’t do anything for the human body. It’s charcoal, the residue from energy release. Avoid it if possible.
Now that that is all out of the way, let’s get back to the cooking! If you have the option, heat your grill to two separate temperature zones. One being of a medium heat, the other being as hot as possible. I personally like to align the steaks at an angle of 30-45 degrees. It is important to use tongs when cooking your steak. This allows for better control of the steak and doesn’t create any holes for tasty juices to fall through. Allow the steak to cook for about 2-3 minutes on one side. Using your lovely tongs, flip the steak and cook another 2-3 minutes. Now for the hardest part (which really isn’t difficult) that will mark you as king of the grill. Move the steaks over to the searing hot part of the grill. There should be lines on the steak from the first round of cooking. Align the grill marks with the grill lay it down. This step made easier by your tongs. let that sit for around a minute (Until there are blackened lines) Shift the steak a few degrees and repeat. Flip steak and repeat. Nothing looks better than that diamond grill pattern on a steak.
Oh and as a side note on not putting any holes in your steak. Put your thumb and forefinger together and feel the fleshy part of your hand below the thumb. If the steak feels like this, then it is Rare. Middle finger= MedRare-Med, Ring finger=MedWell, Pinky=Well.
Happy Grills!
@ Jon
thanks for the comment. i agree with doing two sections on the grill. i usually throw some vegetables and fruit on the medium heat side while i’m working with the meat. this is a no-brainer, but i have found that grill marks are more prominent the cleaner your grill is. a grill should be cleaned before and after use, but i have a tendency to let it slip sometimes. when its clean the grill marks come through easier.
i’ve noticed that with ribeyes, the longer you cook them the more the marbling renders. i’ve always debated on whether to keep the meat rare or to let the fat melt. now i know.
@amy
i am a seriously “bad dude” and i eat salad for almost two meals a day. sadly, it’s just not catching on.
i’ll have to check out the study and the book you suggested. thanks.
Here’s a quick tip for you (or y’all if you’re American).
There’s no need to buy a thermometer to see how well a steak is done. All you need is a finger and a face!
Press your index finger against the tip of your nose.. This is how a rare steak should feel to the touch. Press your finger against your chin for medium and forehead for well done.
Pressing the steak and comparing it to the different parts of your face will tell you if it’s done to your liking.
You’ll be amazed how well this works, and it won’t cost you a penny.
Sorry Rupert,
My nose and chin honestly feel about the same. The forhead thing works well enough, I suppose. However, I would personally find it distasteful to be touching my face (given the touch the steak, touch face, double check steak for accuracy nature of the methon) in comparison to discreetly(if you feel like it) touching your hand. In any case, you’re absolutely right in got purchasing a thermometer. Unless you’re into some hard-core cooking, probably won’t need it. Moreover, use the method that is personally most comfortable.
For years I’ve used the same salt, pepper, and olive oil ingredients mentioned in the article. I do sometimes add A1, and steaks have always tasted great. I usually go with ribeye, porterhouse, or NY strips. I should also mention that if you don’t have access to a grill you should get a good George Foreman grill. I’ve done steaks on that when the weather outside is too severe and they come out just as nice and usually grilled faster too.
I don’t think the mooing line is inaccurate or should be removed but I also disagree with the comment that aging meat is of no use with quality beef. It’s just two different types of steak and both are good. In general the more recently it mooed the better- a steak that was cut ages ago and has been either frozen or sitting in saran wrap in walmart’s meat section isn’t aged- it’s just old.
I like the bottom sirloin as a cheap steak option better than the chuck steak- chuck cooked medium-rare seems to still have too much connective tissue that hasn’t really dissolved. I do, however, really like chuck roast. The bottom sirloin is obviously much less tender than top sirloin and tenderloin- but I think it’s much more flavorful as well.
I agree about cooking the Ribeye to medium- with a quality steak it’s still tender and the flavor is great. Of course- a prime rib can give you the best of both worlds. The amazing flavor that comes from the fat breaking down and the tenderness you get from more tender cuts of steak.
(oh, and there’s a typo in there with a “now matter” where it should be “no matter”
The best steaks (and the most costly) are aged beef. When we buy a half a steer, it takes 30 days for the butcher to cut it up. A little over half that time is spent aging the beef. It is an important process to get the best tasting meat.
Nothing is bad for you in moderation. Don’t over do it with the steak and forget about the potatoes, carrots and onions! Gotta have the vegies to balance out the meal, properly. Washing it down with a good cold one isn’t all bad (once again — all things in moderation) either.
We have nothing against vegetarians (or vegans), but this is about the preparation and consumation of the bovine. We don’t want to hear about living in harmony with the animal. We do, in fact, live in harmony with the animals. We breed them and feed them the best grain to get the most meat out of them!
Oversimplification.
Know your herbs, and use them in moderation, and you can make a good steak.
High heat?
Has the author ever heard of braising? Stewing? How about slow roasting? All are possible on a bbq. Grilling a perfect steak is just as much of an art as painting a portrait. Personally, I find a very quick high-heat flash, then a low roast to bring out the juices to be the best way to go. Once you get a bit of blackening going on the outside, you drop the temp to give an even cook to the internal fibers of the meat. High heat can quickly turn a steak into rubber if you’re not skilled. Salt, also, makes the outside of the steak hard and flavorless. Some of us prefer even texture.
How to cook a perfect steak? Simple. Experiment and don’t listen to anyone else except those you are serving. Fine tune your recipe. Take nothing as gospel.
Getting the right steak is half the battle; sure, you could probably find some cheap steak buried in the back of the freezer at your local supermarket, but nothing beats a really fresh steak. In all honesty, I was a bit skeptical the first time I ordered prime steak online, but I was really pleasantly surprised with the excellent quality. It’s also packaged really well to retain freshness.
Great article and great site. Thanks for your emphasis on manliness. Maybe for the sake of health and all that (eyes roll) we should eat less meat. However, I have never met a man that I respected that is a vegetarian.
One of the very thoughtful comments on this post suggested that red meat’s association with masculinity was simply cultural and could be altered without any real loss to masculinity. I cringe to think of the alternate universe where the toughest men are vegans. Maybe I don’t have a good reason but that doesn’t resonate as respectable.
However, history’s more masculine heroes ate red meat by the bucket load and there is evidence to suggest that they needed to consume as much as they did.
For example, in Undaunted Courage Lewis and Clark’s party of men were eating several pounds of meat per person per day. Even though they had little choice in supplementing their diet with other food options, meat served as probably their best option if others were available. The high amount of protein the strenuous adventure demanded could have only been adequately met by their dependence on meat.
I suppose this example only reinforces the previous comment of our cultural respect for meat consumption as a masculine characteristic. I just don’t think it started that way. The fact that real men were eating meat in order to do the tough stuff that guys today respect is reason enough to find meat appetizing.
@seth – case in point – Hitler. Vegetarian. Not respectable as a real man.
On the other hand you’ve got Emerson… is he just the exception to the rule?
Poets don’t count. Plus Emerson wasn’t that manly…He didn’t have the guts to kick that freeloading Thoreau off his land!
I’m late to the party, but let me add that there is compelling evidence that heart disease is not caused by a diet high in meat. The more likely source of heart disease is refined carbohydrates and unhealthy vegetable oils, although it probably doesn’t help that most beef these days is raised on unnatural diets of grain which disrupts the otherwise incredibly nutritious properties of beef.
Thank you amy for your nauseating ultra-liberal I-am-woman-hear-me-bore silliness. Shall we all go kiss a hippie and watch Steel Magnolias now?
Spare us the whine about the terrible un-PC-ness on a site about griling steaks, of all things. It was just a joke (and a true one at that). You don’t see us going to Lifetime-channel.com and crying about the white male bashing. sniffle
Anyway –
A truly good steak should have nothing added either for grilling or afterwards. If it’s only a “pretty good” steak, then yeah a little salt/pepper (I have found “Montreal steak seasoning” to reliable) can be a nice complement.
(PS re the first comment: Old Bay on a steak?? what the – ??)
Geeez! See what happens when certain women start posting their comments on an obviously male-geared website?…They immediately want to change us! And, of course, change the content of the articles to be more sensitive to their opinions about what constitutes proper content. When will they learn? I understand that it’s in a woman’s nature to always be trying to “improve” things. But “improve” is a relative term. Ladies, this article was about grilling steaks! Nothing more, nothing less. I’d like to suggest that you read this website and comments section and try to learn about men, rather than always attempting to change the very fundamental things about us that make us men. Stop wishing we would think, act,and behave more like you. You would find that your relationships with men would be a lot more successful and fun!
AMY get lost!!!!!!!!!!!!!!!!!!!!!!!!!
Just 2 things I would like to add to this article….
1st – take the steak out of the fridge before grilling and SALT IT. The let it sit for 1 hr. This way the salt doesn’t just sit on the top of the steak but gives it real flavor. Season with black pepper and a few drops of olive oil before grilling, not too much oil or it will burn and the steak will taste smokey.
2nd – about half way through I use a little Black Truffle Oil and a little sprinkle of Herbs de Provance. This will give your steak that little something something. Again, not too much since you don’t want to mask the flavor of your steak.
Oh, and for future reference, rare feels like the fleshy base of your thumb, medium feels like the tip of your nose. Enjoy those steaks!!
To address the bit about animal cruelty…
It all comes down to where you get it from.
Plant-based foods can be the same way. Did they chop down acres and acres of forest for the farm land? Did they spray the fields with thousands of gallons of pesticides that are now in our groundwater?
Meat doesn’t have a corner on the irresponsibility market.
I get my meat from either local family farmers or from hunting (and if you have an issue with that, I’ll be happy to address the issue). The meat is fresh and healthy, and I can age it as I wish.
Do you guys use the rump of the beef for steaks over there?
The only thing I’d add to this grill article is to get, and trust, a meat thermometer. It doesn’t seem very manly, but unless you are a god on the grill (and wouldn’t need the article), it’s advisable to just go out and buy a thermometer with a meat probe on it.
Or do what Gordon Ramsay does.
If the meat gives like when you push your finger with your cheek, it’s rare. Chin, medium. Forehead, well done.
Cholesterol Molesterol! WHat a bunch of hooie. LDL levels are more determined by your parents than eating beef. Enjoy a good steak with only lemon pepper and olive oil applied prior to grilling and you are doing yourself a favor and lessening the stress of your regular day (which can cause other health problems) Eat some veggies with your steak and everything will be fine. THen don’t forget a cup of coffe and a piece of pie for dessert! If only Grandpa JOnes had thought of that!
As stated previously – the slaughter of beef is terribly humane.
I want to know more about hunting beef. I go cow hunting but it is on our ranch and we are looking for cattle to go to market, not like hunting deer(rifle) or pigs(dogs). Do you use dogs or a rifle to hunt cattle?
Excellent and easy advice on how to cook a steak. I made the mistake of buying a huge 5 burner gas grill only to figure out that I could not get the temperature up without burning through a tank every week. Now, I have a small 3 burner grill and I can achieve temps of around 800 degrees. When the fire melts the grate cleaner brush, you know it is hot enough:)