Tips for grilling …
Make sure your grill is clean and preheated. Second, you want to have a good meat thermometer—leave the guessing to the pros. The meat is going to continue to cook; so if you take it off at 155 degrees, which is medium well … you’re going to end up with a well-done steak.
Using a propane grill …
The coolest thing about grilling with propane is you can actually turn one side on to the desired temperature, put wood chips in a smoke box directly over the fire, and then put the (meat) on the side that’s not on and that’s going to give you indirect cooking. It’s going to be a little longer, but it’s going to give you that smokiness and juiciness.
Picking out steaks …
When you’re selecting steaks and tri-tip cuts, you want to look for good marbling. It’s the inner texture of fat between the meat. The more it has, the more juicy (it will be). I know people don’t want fat, but that’s what’s going to keep your meats moist and give you that extra flavor.
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