skip to Main Content
Every Man Should Know: How To Man The Grill

At of Iron & Oak, we pride ourselves on being able to man the grill with ease. Up until now, we were under the impression that it was simply built into our DNA.

However, it has been brought to our attention that a lot of young men don’t actually know how to grill. Apparently grilling is not instinctive to all men, so here’s a comprehensive eight-step guide to grilling the juiciest, most tender meat you’ll ever sink your teeth into. We present to you the Eight Commandments of Grilling. 


Yes. It’s easier to maintain a gas grill, but the taste of a steak grilled on charcoal with some hickory wood chips thrown on top far exceed the flavors any gas grill could produce. The meat is jucier, tastier, smokier, better.

For extra flavor, soak some hickory woodchips in your favorite whiskey before you throw it in your charcoal.

We think you’ll find that charcoal is clearly the way to go. Plus, isn’t there something intrinsically manly about building your own fire and providing food?


In fact, if you can get away without using any lighter fluid at all, you’re on your way to grilling stardom. Coincidentally, using too much lighter fluid makes your meat taste like lighter fluid, which, believe it or not, doesn’t taste very good. You are man. Build your own fire. If you have to use lighter fluid, feel free, but don’t overdo it for the sake of the meat.


Let the grill get really hot before throwing any meat on. It’s all about the sear. Leave the
grill to heat up with the lid on for roughly twenty minutes before you start grilling and leave it alone. You don’t need to check on it every three minutes.


Before throwing any meat on the grill, make sure you grease or oil your grates. Just because you’re outside doesn’t mean meat won’t still stick to your grill. It’s Cooking 101. You could simply use cooking spray or you could use a grill brush and spread vegetable/canola oil along the grates. Some people like to soak onion pieces in vegetable oil and rub them all over the grates.


Don’t touch it. Flip your meat once… twice at the very most. There’s no reason to play with it. Don’t press down on your meat with the spatula, you’ll lose the juices. Don’t spin it around and try to create those commercial-worthy grate marks on the meat. Let it cook until it’s ready.


Very few people like a dry, well-done cut of meat. Use a thermometer to determine how cooked your meat is. Or use the four-finger test. Make the okay sign with your fingers by gently putting your pointer finger to your thumb. Now, with your other hand, poke the base of your thumb, see what that feels like? That’s rare. Your middle finger to your thumb is medium rare. Your index finger to your thumb is medium to medium-well, and your pinky to your thumb is well done. Poke your meat with your finger, and see how it feels. It’s better to take the steak or burger off early.


Meat, red meat specifically, needs to sit before you eat it. This is arguably the most important part of the grilling process. A steak can go from raw to medium rare just by letting it sit for eight to ten minutes after taking it off the grill. It’ll still be warm enough to eat, don’t worry. Hate soggy buns when you eat a burger? Let the burger rest on a paper towel for a bit minutes before putting it on the bun.


The grill should be cleaned while it’s piping hot so the excess left behind can come off easy. Don’t turn off the heat until after you give the grates a good scrub with your grill brush. Pour some water over it and that’s all you should need to reset your grill to factory settings.

Back To Top