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The Perfect Steak

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Makes 4 to 6 servings 1x

Time 25 to 30 minutes

Units Scale

Ingredients

  • 1 1/2–2 pounds boneless beef strip, sirloin, rib-eye, or other steaks (about 1 inch thick)
  • Salt and pepper

Instructions

  1. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
  2. Pat the steaks dry with paper towels. Sprinkle with salt and pepper on both sides.
  3. Put the steaks on the grill directly over the fire. Close the lid and cook, turning once, until 5° to 10°F shy of your desired doneness, 2 to 4 minutes per side for medium-rare.
  4. Transfer to a cutting board and let rest 5 to 10 minutes, continuing to check if you like. Cut into 1 ⁄ 2- to 1-inch slices, transfer to a platter, pour over any accumulated juices, and serve.

— Recipe from How to Grill Everything

Recipe variations

The Perfect Porterhouse or T-bone steak
These are best cut 1 1 ⁄ 2 inches thick and weighing about 2 pounds. For medium-rare, cook for 4 to 5 minutes per side, taking care not to burn the outside; the leaner tenderloin (the smaller of the two pieces on either side of the bone) is best rare, so position it at the outer edge of the fire. After 5 minutes per side, if it is not done and is developing too much char, move the steak to a cooler part of the grill and cook for another 2 to 3 minutes before checking again.

The Perfect Bone-In Rib-eye
This treat has become one of my favorite cuts to grill: Look for 1 or 2 big steaks, 2 to 3 inches thick, which will clock in at 2 1/2 or more pounds each. Heat the grill for hot indirect cooking (high flame/hot coals on one side of the grill, empty on the other). Start the steak directly over the fire, with the bone positioned over the hottest point. Close the lid and cook, turning once, for 5 minutes per side. Move to the indirect side, with the bone positioned closest to the fire, and check the internal temperature. Close the lid and cook until 5° to 10°F shy of the desired doneness, 20 to 40 minutes, checking every 10 minutes or so initially, then more frequently as you get closer to your target temperature; reposition the steak as needed for even cooking. Transfer to a cutting board, let rest, cut away the bone, slice across the eye, and serve with the accumulated juices.