First, let your meat, whether it is beef, chicken or fish, come to room temperature before throwing it on the grill. Doing so allows the meat to cook evenly and thoroughly.
Second, if youre cooking steak, choose your beef wisely. USDA prime is the best beef money can buy. You should look for cuts of beef that have superior marbling, that is, a good ratio of meat to fat. Ribeye, New York strip and porterhouse (which has a New York strip steak on one side of the bone and a filet on the other) are ideal for grilling. If you like a smaller steak, go for a filet; however, there is no such thing as a prime filet, so look for one with minimal fat that is at least two inches thick.
Third, its all in the grill. Your grill should be hot heat sears the meat when it hits the grill, helping to seal in the tasty juices. An make sure to lightly oil the grilling rack before you place the meat on it. Doing so will keep the meat from sticking and tearing, which causes it to lose its natural juices.
Fourth, remember that one good turn does not deserve another. One turn is enough! Let the meat sear on one side, then turn it and let it sear on the other side. Turning the meat over too soon can prevent searing from taking place. Youll know it is too soon if the meat sticks to the surface of the grill when you are trying to turn it over. Also, you should never use a fork when turning the meat over because piercing the meat with a fork can allow the juices to seep out. Use a spatula or tongs instead.
Finally, you can test whether a steak is done or not by simply using the palm of your hand as a guide. Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance. That is the way a medium-rare steak should feel. For a medium steak, press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly. A well-done steak will feel very firm, with almost no give, like the base of your small finger.
When it comes down to it, there is no reason for women to fear the grill. All it takes is a little practice and these handy tips and youll be good to grill.
Source: AnneMarie Stegemann, assistant general manager at Morton's the Steakhouse.