When you're ready for a nice, juicy steak, but it's too cold outside to fire up the grill, don't give up hope—just grab the skillet! Frying steak is one of the many ways you can prepare this popular main course, and you can do it at any time of year.

April 6, 2006 Cooking Outdoors is an American Tradition By Stan Dyer According to the National Barbecue Association, May is National Barbecue month. Now I'm vegetarian, and I don't barbecue, but with the weather warming up, and people's thoughts turning toward entertaining outside, I'm sure many readers will soon be firing up their grills.

This article or section deals primarily with the United States and does not represent a worldwide view of the subject. Please add to it to make it represent more of a worldwide view of grills.There are multiple varieties of grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate over the merits of charcoal or gas for use as the cooking method between grillers. Electric indoor grills have also recently become popular.Grilling is a pervasive tradition in the United States. There are many cook-offs for steak grilling and barbecue (midwestern and southern style) around the United States with serious cash prizes involved in most. Almost all competition grillers use charcoal, most often in large, custom designed brick or steel grills. They can range from a few 55 gallon oil drums sawed lengthwise on their sides to make a lid and grill base, to large, vehicle sized grills made of brick, weighing nearly a ton.