When the weather allows, grilling a steak not only gives you a juicy meat-lovers dream, but also allows you to show off your grilling skills. To get the best steaks every time follow this recipe that serves four:
- 4x 1.25-1.5" thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filet mignon (8-10 ounces each), trimmed
- 2 tablespoons canola or extra-virgin olive oil
- Kosher salt
- Fresh ground pepper
- Grilling spatula
- Meat (cooking) thermometer
- Foil wrap
Remove steaks from the refrigerator and let sit, covered at room temperature for about 20 minutes. Heat grill to high. Brush steaks on both sides with oil and season with salt and pepper. After steaks have sat at room temperature for about 20 minutes, place steaks on grill and cook for 4-5 minutes or until golden brown. (Steaks will look slightly charred at this point.) Turn steaks over with tongs and cook for an addition 3-10 minutes depending on preferred taste.
- Grill 3-5 minutes for medium-rare (an internal temperature of 135ºF)
- Grill 5-7 minutes for medium (140ºF)
- Grill 8-10 minutes for medium-well (150ºF)
Once steaks are done cooking, remove steaks from grill with spatula and transfer to a cutting board or platter. Cover loosely, tent-style, with foil wrap and let sit for about 5 minutes before serving.