After grilling

Appears in

Published 2015

Depending on the thickness of the food, after you’ve made the grill marks, it’s either ready to eat or it might need more cooking.

¾ to 1 inch (2 to 3 cm) thick: Red meat will be ready to eat directly after making grill marks in the way described; measure the internal temperature or make a small cut to check that it has reached the desired temperature. Fish is almost always ready to serve immediately after grilling, but it won’t hurt to check.
1½ to 2 inches (4 to 5 cm) thick: When the food has reached the desired doneness, move the piece up to a spot on the grid that’s less hot. If you have fish with skin, you want to place it skin-side down now; poultry should be flesh-side down after grilling. Whether you’re working with a single hot spot or a triangle of hot spots, you’ll need to allow space for this. Now you can continue cooking these cuts at a relatively high temperature until you are satisfied.
Thicker than 2 inches (5 cm): Here we use a combination technique like a reverse sear or an initial sear.