Grilling Tri-Tip Steak

Grilling is a dry-cooking method that cooks meat and other foods over hot coals or gas flame. "The radiant heat of the grill sears the meat- shrinking the muscle fibers on the outermost layer- and imparts a hearty, smoky flavor as the meat cooks." (Stewart 160). This method is used in many styles of cooking and in many countries, and Martha Stewart hypothesizes that it "has to do with being outdoors and feeling less restricted than in the kitchen" and that the aromas and sounds of grilling are very appealing (160). With grilling comes the question of how long and what heat to cook your food. While grilling you use either direct or indirect heat. "Some aficionados consider the time it takes for the food to cook as the deciding factor..." (160) This passage goes on to talk about the different heats (direct, indirect) for different meats, and explains that when you use lower heat that is when grilling becomes barbecuing. There are many different tips listed for grilling, and some of the most helpful ones were that bringing meat to room temperature before grilling helps meat cook more evenly, and that there are many factors that lead to flare-ups and that moving the meat around and trimming it helps prevent or stop them from happening. Martha Stewart's Cooking School provides interesting information that goes into detail about many different topics, methods, tools, and foods. Along with tips and background information, it provides recipes that allow for practicing the techniques and methods.
When I cooked the steak, I seasoned it with basic spices, and served it with a compound butter that was recommended to go with the steak in the book. I used direct medium high heat and cooked until medium-rare (internal temperature of 125 degrees).

This book talks about many different things, from herbs to knives to cooking methods. What cooking techniques, cuisines, or specific meats/vegetables, should I try next? (Again, this book covers pretty much everything).
Stewart, Martha, et al. Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. Clarkson Potter, 2008.