Step 1. : Acquire Meat
Go to a trusted butcher, and acquire the meat of your choice. I am a fan of T-Bone, Porterhouse, Delmonico, Fillet, Strip, Ribeye.
Observe the color, striation, and fat density. Brown meat is bad, nice red, firm meat is good.
Step 2:
Bring meat home, unwrap 1 hour before grilling.
Step 3:
Clean meat of excess fat, this will cause flare-ups if not removed.
Step 4:
Season meat with freshly cracked pepper and a good sea salt. (No table salt/shaker pepper)
Step 5:
Light grill, get NASA hot, I mean HOT.
Step 6:
Clean grill with grill brush, take a rolled up towelle and moisten one part with olive oil. Rub hot towelle oil side down onto grill.
Mmmm, nonstick.
Step 7:
As grill gets even hotter, allow meat to sit on a plate, covered in plastic wrap on counter. Meat grills more evenly when it is closer to room temp. A cold stake will remain rare while the outside is overdone.
Step 8:
As meat is seasoned, and warming, grill is almost glowing, go out to grill and lay the meat down on the grill. Wait 1 minute, watch for flare-ups. Gently pull up on one edge if steak is releasing from the grill, rotate the steak 45 degrees, wait 30 seconds. If steak is not releasing, wait 30 more seconds, try again. Meat will release from grill tines when it is cooked sufficiently. After the rotation, allow 30-45-60 seconds if it releases, flip. Let sear for 45-60 seconds, same deal, if it releases turn it 45 degrees. Another 45 seconds.
Now we have a steak that has been seared on both sides and has nice diamond marks on both sides.
If using a gas grill, turn off one side of the grill, put the steaks over indirect heat and contine to cook for 3-5 minutes. DO NOT TURN THEM.
If after that time, they are cooked to you're likeness, pull them off the grill, take them into the house, and put them on a wire cooling rack, suspended above a cookie sheet. Cover loosely with aluminum foil and allow them to stand for 5 minutes. The internal temperature will raise 5-9 degrees F. Always pull your steaks off one stage below your desired doneness.
After the steaks have rested on the cooling rack, they are ready to eat.
Not only did you sear your steaks well, you only flipped them once, and you have perfect grill marks. Using only fresh salt and cracked pepper will insure a great meat taste, grill marks work for eye appeal, moist/evenly cooked steaks are tender and juicy.
Now you know how to enjoy a steak the way they do at quality 4star steahouses.
Why pay 35-50$ for a steak when you can get Prime meat from your local butcher and cook it better than the grill guy at the overpriced steakhouse?
-SF
In love with grilling.