Grilled Peppered Steak Over Mesquite - gas bbq grill brand names

Mainly used for barbecue, hotThe burning mesquite adds a unique sweetnessThe taste of food.Unless it is the first time it is burned to the afterfire, it is usually not used for a few hoursSmoke for a long time, such as a pig shoulder, because it brings a bitter taste.But for fish and steak, this is ideal for quick BBQ and light pumping.Get ready in advance: steak takes an hour to marinate in the fridge.Brush the two sides of each steak with about 1 tablespoon of oil, and then season the two sides of each steak with about 1 teaspoon of pepper (or more.Refrigerate the steak on the plate for 1 hour.Let the steak be placed at room temperature for 1 hour before the grill is ready.The charcoal grill needs 4 pieces of cheese and the gas grill needs 1 cup of cheese.If the grill grate can be adjusted, please approach the heat source as close as possible.Prepare the grill for direct and indirect heating.If a charcoal grill is used, ignite the charcoal or block of wood;When the coal ball is ready, distribute it on one side of the cooking area.For very hot fire, you should be able to hold your hand about 6 inch above the coal for about 1 or 2 seconds.Prepare a spray water bottle to tame any flame.Gently apply the oil to the grill and place it on the grill.Warm up 30 minutes to high (650 degrees) if using a gas grill ).Pack the mesquite chip in an aluminum foil bag with a few holes poking inside to let the smoke escape.When the coal is whiteHot, add blocks.Let them burn for about 10 minutes.Put the room when the fire starts to fade but still active-Heat the steak directly.If a gas grill is used, place a pack of mesquite chips between the grate and the burner/coal ball, close enough to heat to produce smoke.Roast the steak for about 3 minutes;Turn them over with pliers (not forks) and bake on the second side for about 3 minutes.This will give the steak a good deep focus.Transfer the steak to the indirectHeat end of grill, turn to the first side.Season the steak with 1/2 teaspoon of salt.Cover the lid, grill for 2 to 3 minutes, then remove the lid, season with the remaining salt and turn the steak over.Close the lid and grill for 2 minutes.The steak should have been burnt.Sparkling Brown look with juice.An instant-The reading thermometer inserted into the thickest part of the meat from the side should reach 130 to 135 degrees (for medium temperaturerare).Transfer the steak to the cutting board and place it for 10 minutes before serving.