kitamaria wrote:
> I think medium to medium well is my preference....
>

ok, that gets a little "tougher". No pun intended. ;-)
As others have said, pick a good piece of meat. Ribeye or
porterhouse would be nice.

I'd sear it quickly over your heat source of choice (a hot grill would
be mine) on both sides after applying salt and fresh ground pepper on
both sides. I'm not a big fan of marinades, especially on good pieces of
meat. After it's seared, lower the heat and let it gently cook. Take
it off of heat a few minutes before you think that it's done for you.
Let it "rest" for 5 minutes or so. Believe me, it will continue to cook.

The "hand" method which was mentioned earlier works well but it takes
some practice. Try an instant read thermometer until you get the hang
of it. For medium to medium well, pull it off of the heat at 140dF
internal temp and let it rest for 5 minutes. Then adjust from there.
Don't plan on perfection the first time out of the gate.

Post back and let us know how you make out.

--
Steve

It's not a good idea to squat while wearing spurs.