Summer is here, which means a lot of folks are firing up the ol’ grill and enjoying some delicious steaks in the backyard with friends. After all, who doesn’t love the tantalizing aroma of a juicy ribeye or filet sizzling on the grill as you’re relaxing on the deck or by the pool?

Not everyone has the mad skills necessary to cook a mouthwatering steak, so we’ve asked two of our grilling pros, Bull Corry of Bull Pen Steakhouse in Oakman, and master grill ninja Ken Norris of N&N Meat Co., to share some of their highly classified secrets.

And whether you’re a newbie or a “seasoned” pro, these tips will help you up your grilling game and impress your family and friends.

Ken Norris

N&N Meat Co.

1355 AL-195, Jasper

(205) 512-1162

1. Use only good quality meat.

2. Season it with your favorite steak seasoning. I have my preferences and most everybody else has theirs.

3. You need a hot grill that's able to sear.

4. Make sure you have temperature control so you know where you are (temperature-wise) all the time.

5. Let it rest before you serve it. Some people say five minutes, some say ten. It's kind of a preference thing. I'm going to let mine rest 5-8 minutes before I cut and serve them.

To me, the two most important points are number one and number five: get good quality meat and then let it rest before you serve it. If you need steak sauce, something is bad wrong. You season it before you cook it. If you have to have steak sauce, something is not right.

Bull Corry

Bull Pen Steakhouse

244 School Street, Oakman

(205) 622-3999

1. Start with good meat, choice or prime preferably, with good marbling.

2. Build a charcoal and hickory wood fire. You’ll need to do this about an hour before you plan to cook. Most people get in a hurry and their fire is just getting about right as they are finishing cooking. You want a good hot fire. 

3. Brush your steaks with olive oil and season to taste with salt and pepper. I’m not a heavy marinade person. I enjoy the true flavor of the meat.

4. Throw your steak on the grill, searing it about 60-90 seconds on each side, depending on the temperature of your fire, then cook by touch. The firmer the steak becomes, the closer to “done” it is. Always use tongs or a spatula to flip your steak. DO NOT CUT THE STEAK OR POKE IT WITH A FORK. This will cause the steak to become dry. Cook to preferred taste.

5. Always cook with love—your emotions carry over into your food. Enjoy and EAT MORE STEAK. 78