The first thing you have to do is get it home safely. (I laughed and laughed when I heard this story). Apparently there is a vacant lot on the corner right next to the local WalMart. The employees at WalMart call this lot the Grill Eater Lot. There are several smashed up grills that ended up dumped in that vacant lot as their owners took the corner too fast and lost the grill out of the back of their pickup trucks (I totally need to drive over there and get a picture). So – a tip for the new grill owner – tie it down before you leave the store :-).
Transfer the steaks to cooling racks with a sheet pan or cookie sheet underneath, cover the whole tray with plastic wrap and stick them in the fridge. Take them out about 30 minutes before cooking, pat them dry again with paper towels (because the salt will pull out some juices), season with freshly ground black pepper (press the pepper into the meat as you did with the salt) and then grill as you normally would. We'll talk more about black pepper in a moment. As for patting the steaks dry, a dry steak will form a browner crust when it's cooked.
Who's right? It's not that the notion of burning pepper is complete nonsense—in theory, yes, black pepper could burn. The problem with peppering midway through cooking is that the pepper granules might not stick to the meat. You could pass a pepper grinder at the table, but if you're cooking outside and eating in an informal style, this may not be feasible.
Brush your grill grates after every use (inspect for wire brush bristles before cooking), and thoroughly clean them every couple of months, depending on grill usage. And twice a year, you should give your grill a thorough cleaning, which helps it cook better and last longer. The basic process is the same for gas or charcoal grills; charcoal grills just have fewer parts.
If you happen to be using an older Weber grill, or any other type of barbeque grill that wasn't coated with porcelain enamel, you'll need to season it before using it for the first time and sometimes reseason after seasonal storage. For example, when using a gas barbeque for the first time, always season it unless the directions specify not to. The procedure is the same for charcoal grills as for gas grills since it's the cast iron grates you're seasoning, not the gas or charcoal component.
After your new griddle is squeaky clean, it’s time to darken it up! This is where we transform the griddle top into a blackened, non-stick perfect cooking surface. So, turn on the burners to the max and let the heat do its thing. After 10-15 minutes, you’ll notice the griddle top will start to brown. Once you see the color change, move on to the next step.
You also want a cooler, medium heat area of the grill to move the steaks to once they're seared and crispy on the outside. If you have enough burners and space on your grill, set them to a lower heat; if you don't have enough room, simply turn off the burner. If you are using a charcoal grill, one side should have a hot fire while the other a smaller, cooler flame.
Like a boxing ring, it’s hard to knock out your opponent in the first round. Same goes for the Blackstone and the tension between the oil and steel. One round ain’t gonna cut it. To make the best non-sticking and tasty surface your meals deserve, you’re gonna have to repeat the seasoning. So be patient and make it count. Grab your oil again, dab it on the griddle, and watch the heated smoke-fest again. You should stop when the griddle plate is dark brown, and that takes around 2 to 3 times.
In lieu of fully re-seasoning your grill with each use, there are simple steps you can take to maintain and care for the condition of your grates. After each use, take a moment to run the wire brush quickly over the grates to clear away any immediate drippings. The heat in this case is helpful for removal when in smaller portions and in the moment. In the same step as above, use a pair of kitchen tongs and a paper towel to coat a layer of high heat oil over the cleaned grates before closing the grill top to cool.