Grilling Meat

Grilling is a quick cooking method suitable for small, tender cuts, such as prime steaks and chops, and other pieces of meat such as sausages, kidneys, liver and bacon.

Cooking Method

Brush the meat with butter or oil to prevent it from drying out, and place it under a grill that has been pre-heated at a high temperature for at least 10 minutes. In general, the thinner the cut of meat, the closer it should be placed to the heat source.

Once the meat is seared and browned, move it a little further from the heat to continue cooking. Do not add salt until halfway through (or after) the cooking, as this will draw out the juices and inhibit searing and browning. Turn the meat only once during the grilling process and baste with oil, butter or juices from the pan if the meat begins to dry out.

Once cooked, allow grilled meat to rest for a few minutes before serving to allow the juices to become evenly distributed.