Preparation
Use
course ground sea salt and fresh ground pepper to season the steak on both
sides (you can use Lawry’s Seasoned Salt if you prefer). Let the steak sit out
until it is room temperature. This should be at least 30 min, so the seasoning
can permeate the steak as well. You can
also rub with butter or olive oil if you desire. It comes down to what flavor you like best. Personally, I do not like to use much in the
way of dry rubs on a good steak.
Grill
For a
gas grill, preheat to at least 600 degrees F. (I prefer over 700). Brush the grill if there is any residue left
on from previous grilling. For charcoal
or wood, they can be very, very hot, so you will have to adjust to the
temperature of your fire. I use a
crossfire infared grill so there are no flare ups (see my blog post on a
successful cookout if you want a rundown on my grill).
Cooking
Place
the steak on the hot grill at 45 degrees to the left. Let it cook for 2 ½ minutes.
With
tongs (NO MEAT FORKS) then move the steak to a position of 45 degrees to the
right. Let cook for 2 ½ minutes.
With
tongs, turn the steak over and repeat the process: 45 degrees, left and right for
2 ½ minutes
each.
Remove
from the grill after a total cooking time of 10 minutes. Put on a platter, cover with foil and let
rest for approximately 5 minutes.
Your
perfectly marked steak should be medium rare for a 1 inch steak. You can reduce the ½ minutes if your steak is
a bit thinner. An 8 minute steak that is
approximately ¾ of a inch thick should be medium rare.
It is
not hard, but it is important to do it correctly. I use the timer on my phone or iPad to make
sure my times are accurate.
The
Gatekeeper
No comments:
Post a Comment