How to Grill Like a Pro: Expert Tips from Chefs Aaron Sanchez & Marc Forgione

Love grilling? You’re not alone. A recent survey reported that a whopping 75% of U.S. adults own a grill or smoker.

But just because you own a grill doesn’t mean you know how to use it. Be honest: you’ve been to a few barbecues – or maybe this could be said of your own barbecue – where the burgers and steaks coming off the grill tasted more like the briquettes keeping them warm.

To help get your grill skills up to speed, we asked celebrity chefs Aarón Sánchez and Marc Forgione for their expert grilling tips for summer, and we asked that said tips be simple enough that even a novice cook could apply them. Here they are, plus an adobo rubbed pork ribs recipe by Sánchez. You’re welcome. [pagebreak]

Fat is Good

When it comes to steaks, Marc Forgione of New York’s American Cut and San Juan’s American Cut Bar & Grill suggests buying a 10 oz. strip steak or rib-eye with a fat cap – the fat that surrounds the steak – that’s at least 1/4-inch thick. “It will protect the muscle from drying out and toughening up when you expose it to high heat,” he says.

Room Temp is Best

Take your meat out of the fridge and let it come to room temperature before you throw it on the grill,” advises celeb chef Aarón Sánchez, noting that people often take their protein directly from a cooler or a 40 degree fridge then throw it on the grill and expect it to be medium rare.

“What do you think the inside is going to be?” he asks. “Cold, right?” To counteract this, let it come to room temp before cooking. [pagebreak]

Oil the Grill, Not the Product

“Never oil the grill,” says Sánchez. “Oil the product.” This serves two purposes. First, it ensures you don’t burn your meat (which is what happens when you oil the grill); and second, it ensures that your seasoning sticks because the oil acts as an adhesive.

Save the Sauce for Last

According to Sánchez, barbecue and other sauces with sugar ingredients (think molasses, honey, etc.) shouldn’t be put on your meat until just before it’s served.

If you add these sauces before or during grilling, they will stick to your grill and then burn your product and give it an odd taste. Instead, Sánchez suggests moving the meat to the grill shelf after cooking and then painting the sauce on and shutting the grill to keep it warm.

Let It Rest

After grilling, Forgione advises allowing steaks to sit for 10 minutes before slicing them across the grain. This allows the juices to redistribute inside the steak.