Pre-heat your grill to get it as hot as possible and sear those suckers. It should only take about a minute or two to achieve good grill marks. Rotate your steaks a quarter turn to and move to an unused part of the grates for another minute to achieve cross-hatch grill marks.
Filet Mignon is best when it is cooked rare to medium rare. If you prefer a well or medium well done steak you should probably avoid this cut of beef. It will dry out and become tough if over cooked.
When grilling a NY strip steak we will follow all the same basic steps as grilling any higher end cut of beef. While using a slightly lower heat and keeping and eye out for flare ups caused by the melting fat from the edge.
If you prefer a rare or medium-rare steak you should be looking for a leaner cut of beef. The leaner the cut the better the steak will take to being grilled rare. A cut with more fat is less likely to render that fat in the shorter cooking time given to a rare steak.
It’s all about the meat: Remember when selecting ground beef, in most cases you do get what you pay for. Hamburger can be made from almost any cut of meat as long as it has the proper percentage of fat in it. One time I made burgers from Rib Eye, while they were excellent burgers they still tasted like burgers.
Butterfly cut the hot dogs: This is the act of cutting a hot dog almost in half and splitting it open. It allows you to get a grilled crust on the meat inside and gets you a different flavor profile.