Included In Your Kit
We learned everything there is to know about grilling over months of research, equipment testing and recipe development for our bestselling cookbook, Master of the Grill. Our exclusive grilling essentials kit includes the test kitchen’s best grilling recipes and top rated equipment to help you master your grilling game in no time.
Weber Original Stainless Steel Spatula
OVERALL DIMENSIONS 3.5" x 1.3" x 19.8" WEIGHT 7oz MATERIAL Stainless Steel
OXO Good Grips 16-Inch Locking Tongs
Steven Raichlen Ultimate Suede Grilling Gloves
Weber Smokey Joe Premium
OVERALL DIMENSIONS 15.4" x 15.6" x 9.2" MATERIAL Metal WEIGHT 9.8lbs
America's Test Kitchen Master of the Grill
With recipes and techniques arranged by skill level—from The Basics to The Easy Upgrades to The Serious Projects—cooks of all stripes can dive in and choose their outdoor cooking adventure.
Grilling Tips & Tricks
When following our recipes, these are the temperature ranges to use for grilling over high, medium, or low heat.
For optimum performance, we preheat gas grills on high heat with the lid down for 15 minutes. Once preheated, the burners should be adjusted to the desired intensity. The ambient temperature inside a grill set on high should be about 500 degrees, for medium between 300 and 400, and for low 250 to 300. Most gas grills come with a temperature display, but over the years we’ve found them inconsistent and unreliable. For a quick, simple, and surprisingly effective way to gauge the temperature, we rely on the “hand test.” Place your hand 5 inches above the preheated grill grate. If you can comfortably leave it there for two seconds, the fire is hot (high), five to six seconds for medium, and eight seconds for low. This low-tech method works for charcoal grills, too.
Best Steaks for Grilling
- Strip SteakGood flavor with lots of marbling.
- Rib-Eye SteakVery flavorful with lots of marbling and a smooth, fine texture.
- Filet MignonMild flavor (too mild for some), meltingly tender, surprisingly lean.
- T-BoneStrip and tenderloin in one, fatty (in a good way) flavor and texture.
- PorterhouseStrip and tenderloin in one, but tenderloin is larger than the T-bone steak.