Steak on the Grill
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Less is more with steak on the grill, as long as we're talking rib-eye, porterhouse or T-bone steaks. New York strip or a filet can be good too, but they have little fat on them and are easily overcooked on a grill. If you're using supermarket beef, try to find a “prime” cut steak. It's the most heavily marbled and the best for grilling. But “choice” will do. If the beef is marked “select,” don't. Whether its grass-fed or store-bought, try to get steaks that are about one-and-a-half inches thick and about 10 to 12 ounces each. Unless you and your guests have great appetites, then go for the big guys—16 ounces and up.
- Four 10 to 12-ounce T-bone, Porterhouse or Rib-Eye steaks (1-1/2 inches thick)
Salt and pepper
- Before putting the steaks on the fire, rub some olive or vegetable oil on the grill grate. If there's a tail of meat on the porterhouse, fold it to one side and secure with a skewer before grilling.
- Salt and pepper the steaks just before putting them on the grill.
- Make sure the grill is real hot. If you don't have a thermometer, hold your hand about 6 inches above the grate. If you have to yank it back after 6-8 seconds, it's hot enough.
- For grass-fed beef, sear the steaks on each side for 1-2 minutes, then turn the heat to low and continue grilling them for five to 10 minutes more without turning.
- Pull them off when the temperature reaches 120 F for rare or 135 F for medium.
- For supermarket beef, grill the steaks on each side for 5 to 6 minutes for medium rare, 3 to 4 minutes for rare.
- Turn the steaks with tongs or a spatula.
- If you see drops of red juices appear on the steaks, they are already medium, so if you wanted a rare steak, you're out of luck. Don't flip them more than once.
- Remove them to a platter, let sit for five minutes to let the juices in the meat distribute themselves more evenly, and serve.