There's another debate about seasoning steaks, and this one relates to black pepper. To begin with, let's agree that freshly ground black pepper is a must for the perfect steak. (And again, we're not talking about that preground black dust they sell at the grocery store. We mean whole black peppercorns that you grind yourself directly onto the steak.)
Learning how to clean your gas grill is important. Whether it’s before or after grilling out or even preparing for winter, there are a few helpful tips and tricks that can make cleaning a grill easy and efficient. The Home Depot is your source for all of your grill cleaning needs. We have grill brushes, grill cleaners, grill cleaning pads, and so much more.
While the grill grates and flavorizer bars are removed and soaking, tackle the caked-on gunk in the firebox. Put another bucket underneath the firebox where the grease tray sits to collect debris. The easiest way to start is with a wet/dry shop vacuum, whether full-size or a portable, like Milwaukee’s M18 hand vacuum. Since wet/dry vacs are mostly workshop items, you won’t feel bad about using one to suck up the gunk that’s collected in your grill. You can use the grill brush to help loosen stubborn stuck-on grit. If the deposits are really caked on, dip the wire brush in the bucket of soapy water and get to work. Use a hose to rinse it out when it’s clean.
After about 30 minutes, turn the heat off and let the grill cool down. Wipe things down to remove any lingering residue and you should be good to go. The grill grates should have turned a bronze or dark brown color if they are metal or a darker brown/black color if they are cast iron. For cast iron grates, the oil will have penetrated the pores of the metal and created a smooth non-stick surface that will be perfect to cook on.
Prepare the corn. Trim the silk from the top of each ear to prevent it from catching fire and burning. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. This will make it easier to slide the ear of the husk, post grilling. (Optional: Peel back a 1-inch section to expose the kernels and char some of the corn.)
If you're all right with all that and want to give this method a try, here's how: Pat the meat dry with paper towels and sprinkle both sides of the steaks generously with Kosher salt. Be sure to get the salt on the edges of the steaks as well. That's 1½ inches of surface you definitely want to cover. Press the salt crystals into the meat with your hands.
Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.