HEN IT comes to summertime grilling, perhaps the only thing more sensational than the sounds and aromas of a steak sizzling away on the grill is the taste of that steak when it's ready to be enjoyed. The mouthwatering textures and robust flavors of a properly seasoned, perfectly grilled, top-quality steak are, for many people, simply irresistible.

There are few culinary pleasures as sublime as a tender and flavorful steak, yet preparing this favorite summertime food to absolute perfection is not as difficult as one may imagine. With the proper grilling techniques and tools, you'll be well prepared when it's time to fire up the grill. By selecting Andronico's premium beef and some simple, superior seasonings, the steaks you grill this summer are sure to be sensational.

Make sure your grill has been thoroughly cleaned with a wire grill brush before you're ready to start grilling. Beginning with the highest quality steaks is an absolute essential. Start with Certified Angus, American Kobe, or Sommers grass-fed organic beef, three exceptional types of beef that are now available at Andronico's. Select steaks that are between 1 and 1 1/2 inches thick, with thin streaks of soft internal fat running through them. The marbling found in our premium beef will partially melt down as the steaks cook, resulting in unbelievable juiciness, flavor, and the ultimate melt-in-your-mouth texture.

The next step is to start a hot grill fire. If you are using charcoal, let the charcoal heat up until it is coated with ash, then use the

proper grilling tools to spread out the charcoal, which will give you an evenly hot bed of coals. If you're using a gas grill, turn the gas as hot as it will go. When you're ready to cook, the grill should be hot enough for you to hear a satisfying sizzle when the steaks touch the grill grate.

The classic combination of salt and pepper will showcase the natural flavor of our premium beef without overpowering it. Season the steaks on both sides with kosher salt and freshly cracked black pepper, then let the steaks rest for a few minutes before grilling. When the grill is ready, use tongs to place the steaks carefully on the hot grill, and cook for 3 to 5 minutes per side, or until steaks have reached desired doneness. If flame-ups occur, move the steaks to other parts of the grill. To create impressive crosshatched grill marks, use tongs to give the steaks a quarter-turn halfway through cooking on each side.

To test for doneness, insert an instant-read food thermometer sideways into the deepest part of the meat. When it comes to steak, rare beef is about 115F to 120F, medium-rare beef is 125F, and medium beef will be between 135F and 140F. Because the effect of residual heat is greater, these temperatures are lower than they would be for cuts of beef such as larger sized roasts. When your steaks have reached the desired doneness, allow them to rest for a few minutes before you cut into them. This will ensure that the wonderful juices are retained for a supremely tender and incredibly flavorful grilled steak.