I'm putting this in the recipe category even though it's not technically a recipe per se. The purpose of this post is to let you in on the secret to a perfectly grilled steak. I'm talking holy-cow-this-is-the-best-steak-EVER, grilled steak. Now I'm sure many of you have probably made steak on your outside grill, and I'm sure you're thinking, "Courtney, I'm not an imbecile...I KNOW how to grill a steak". Well, maybe you just thought you knew how to do it. I thought I was making a pretty killer steak, too...until I talked to my sources and got some tips. I added some things to what they told me, and am now ready to present you with

How to Perfectly Grill Your Cow

Please begin with whatever cut of steak you like...but please get it from the store or a butcher. If you are attempting to grill a cow that you have in your backyard, perhaps you shouldn't have taken the title so seriously. Furthermore, I am afraid I cannot give you tips on how to properly prepare said cow for grilling. I imagine you'll need to remove the fur, but cannot give you much direction after that.

Turn your grill on to high, and close the lid while you prepare the steak. You want to remove the steak package from the fridge before you start the grill, and allow it to rest at room temperature for five minutes or so. Starting out with a cold steak on a hot grill is not a good combination. Don't ask me why, that's what Rachel Ray says, so I do it that way too.

Now you're ready to season the steak. I would highly recommend using McCormick's Montreal Steak Seasoning. It is by far the absolute best! I go through one container of that a month, at least! The spices included are: sea salt, coarse black pepper, garlic, onion powder, crushed red pepper, and whatever else the McCormick people put in there. The best part is that it's one stop seasoning...it has everything you need. I also use this on potatoes and veggies...it works on all sorts of things. You'll want to season both sides. I often season one side while the steaks are in the package from the store, place that side down on the grill, and season the top once it's on the grill. This keeps me from having to dirty a plate or cutting board. I try to cut down on the dishes Larry has to do...I know he appreciates it!

Okay, so you have your hot grill, and your seasoned steak...you're ready to go. Place your steaks on the grill, and leave them alone. Don't scoot them around...once you put 'em on, that's where they're staying. That keeps the meat from tearing and sticking to the grill. Keep an eye on the time, and flip in five minutes. Then flip in another five minutes. And flip one more time in another five minutes. That's twenty minutes in all, flipping every five minutes. This is how long you'd cook it if you like your steak medium well (if you're using about a 1 1/2 inch thick steak). If you're like me and like your cow to be medium rare, you'll want to start yours about ten minutes after everyone else's. When cooking for the two of us, I start his steak and get through two flips before I start mine. The timing works out perfect and we both end up with steaks cooked the way we like.

One last tip: remove the steaks from the grill and allow them to sit on a plate for a few minutes. This allows the juices to redistribute and keeps your steak tasty!

There you have it...the perfect steak. I encourage you to get to grillin'! Besides, who can read this whole posting and not be hungry?! It's 7:30 am as I'm writing this, and I could totally eat a steak right now!