The warm weather is here with the glorious sunshine, and the bbq's are fired up. Today we're going to be grilling steak. There isn't much that tastes better than a simply grilled steak that's crusty-on-the-outside, juicy-on-the-inside. For a perfect steak, grill it over high heat and don't touch it! As tempting as it may be to spear and flip your steak repeatedly, you need to leave it alone until a nice crust forms; then you can flip it over. The cuts that I like the best are boneless ribeye, new york strip, and filets mignons. You can check the doneness of the steak with a meat thermometer or by touch-test, I learned this method at a cooking class long ago in Austin Texas at the great and now sadly closed Hudson's on the Bend. I will explain cooking methods in detail in the illustration below.