We’re breaking out the archives on this one, because it’s that time when you’re firing up the grill. We interviewed the expert, who if you call yourself Grill Girl, we know you know your way around the BBQ. These are the essentials for your summer cooking.

Sometime back, we interviewed Robyn Lindars,  the founder of Grill Girl. Robyn gave us the tips to grill the steak just how your palate loves it. With the onset of summer, this seems like a good time to revisit her tips. But that’s not it. As a bonus, we have added the best ways to grill a fish.

1. A meat thermometer is a must.

Before you even fire up the charcoal, buy yourself a meat thermometer. Your meat thermometer is your best friend. Robyn recommends a Thermapen or anything that has a three-second read.  You don’t want to let the heat escape from the grill when you do your temperature check, so it should be a thermometer that reads quickly. This is important for all kinds of meat, including fish.

2. Choose your cut of meat.

This is all about personal preference, and what you want to spend.  There is a cut of meat for everyone.  On the premium side, you can do a beef tenderloin, and grill it up whole.  Alternatively, you can cut it up into slices to cook to the preference of your guests.

3.  You don’t need to marinate. 

Yes, you read that right. Let me caveat this; if you have a high-quality steak, you don’t need to do much to it. Robyn recommends Felton Angus Beef from Montana which is easy to get since they ship nationally.

For lower quality meats, she suggests sauces like a jalapeño lime sauce or chimichurri sauce.  However for a ribeye, New York steak, or Tri-Tip, you just need high-quality sea salt, pepper, and olive oil.  If you don’t have a charcoal grill for that smoky taste, you can buy Maldon smoked sea salt.

4.  Bring the meat to room temperature before you grill it.  

There’s debate about this, but the theory is that if you bring your meat to room temperature, you’ll have a juicier steak that cooks more evenly.

5.  Create your heat zones on the grill.

On your grill, whether you use charcoal or gas, you have zones that have the fire (direct heat) and no fire (indirect heat). You don’t want to cook your steak on direct heat the entire time as that will burn the heck out of it.  See tip #4 for when you need the direct heat zone.

If you have a charcoal grill, creating a direct and indirect zone is easier than you may think.  Push your coals to one side to create a direct heat zone. The side without your coals is the indirect heat zone. It’s as simple as pushing your coals to one side, so don’t be intimidated by the charcoal grill.

6.  Sear the steak first.  

No matter how you like your steak, sear your meat first. To sear, place the steak on the direct side with the flames for a few minutes on each side.  This locks in the juices in the meat.  It also gets you those nice grill marks.  After just a minute or two, move it over to the indirect heat side. This is where you’ll cook the steak to your desired temperature.

Tips to grill your fish

 Adding variety to your menu on a barbeque night is always a good idea. And grilled fish complements steak nicely. Here are the tips you need to get that fish just the right color.

1. Preheat the grill

A hot grill is a must before you put the fish down on it for two reasons. First, it prevents the fish from sticking, something that you don’t want. Second, it gives the fish those delectable grill marks every griller wants on their meat.

2. Fresh comes first

Try to choose fresh fish whenever possible. Firm and shiny flesh with no fishy odor works the best. If you have frozen fish, that’s fine too. Just make sure it’s properly thawed before you put it on the grill.

3. Skin on or off?

Fish can be grilled both ways depending upon your preference. The skin keeps the flesh together and adds flavor to it. If you’re choosing this make sure the skin is scaled and lightly oiled before you put it on the grill. And if it’s the other way you prefer, grease the fish on both sides generously with oil and season it before you put it on the grates.

4. Foil or no foil?

This too, depends entirely on what you and your guests prefer. The foil allows the addition of herbs, spices, and citrus slices which can be stuffed inside when you wrap the foil around the fish. It also locks in moisture, flavor, and juices. If you prefer to cook more delicately, then we suggest you grill the fish with the foil on. 

Grilling the fish without the foil will give you the charred texture and the smoky flavor. It is ideal for firmer fish varieties such as salmon, tuna, or swordfish, as they can withstand direct heat without falling apart. Go for this if you prefer a more pronounced grill flavor.

5. Use a Thermometer

We can’t stress this enough.  Always use a thermometer to ensure your meat is cooked to perfection. Fish is done when it reaches an internal temperature of 145°F (63°C). 

Other Articles You’ll Like

The How To Grill Steak Guide
The Florentine Steak Recipe
How to Filet a Fish