How to grill the perfect steak

FoxNews.com ^ | June 13, 2012 | Todd Simon

[Eaker]

You still ate it.

[BfloGuy]

Shallot butter is better still, especially for a seared mid-rare filet, but it works on lesser cuts just as well.

Well, as they say, OMG. I'd never heard of it. Just Googled some recipes and it sounds absolutely delicious. Thanks. Can't wait to try it.

[magglepuss]

The perfect soft yolk fried egg. I love these but could never get it right.
Years ago, my beautiful wife, an Iowa farm girl and youngest of ten, showed me the simple secret.
Cook the eggs in bacon fat or vegetable oil (your preference), and when the eggs are almost done on the first side, take a large spoon, dip it in the grease, and slowly pour it over the tops of the yolks, give it 30 seconds or so, then flip. The top of the yolks cooks just enough not to bust when you turn them. She cooks them over medium heat.

[Secret Agent Man]

Well, you gotta get what tastes good to you. :-)

[Osage Orange]

I had a nat gas grill...a million years ago. Seemed to work just fine. Cooked many a steak on that baby....

Seems you have a good set-up..........

[castlebrew]

That’s how my Dad taught me. He learned it as a short-order cook while working his way through Creighton U., back in the day...