Instructions
- Prepare the grill for Direct High Heat Cooking, 500°–550°F. Preheat for at least 15 minutes and brush the grill grates clean.
- Prepare the grill for Direct High Heat Cooking, 450°–500°F. Preheat for at least 15 minutes and brush the grill grates clean.
- Preheat the grill to 550°F and brush the grill grates clean.
- Brush the steak all over with the oil, then season evenly with the salt and black pepper.
- Brush the steak all over with the oil, then season evenly with the salt and black pepper.
- Brush the steak all over with the oil, then season evenly with the salt and black pepper.
- Add the steak to the grill and cook, with the lid closed, for 4 minutes.
- Add the steak to the grill and cook, with the lid closed, for 4 minutes.
- Add the steak to the grill and cook, with the lid closed, for 4 minutes.
- Flip the steak and cook until an instant-read thermometer inserted in the center of the steak registers 105°F for rare, 115°F for medium-rare, or 130°F for medium, 2–4 more minutes.
For medium-well or well-done steaks, cook for 6 minutes before flipping and to 145°F for medium-well, or 165°F for well done, 3–5 more minutes. - Flip the steak and cook until an instant-read thermometer inserted in the center of the steak registers 105°F for rare, 115°F for medium-rare, or 130°F for medium, 2–4 more minutes.
For medium-well or well-done steaks, cook for 6 minutes before flipping and to 145°F for medium-well, or 165°F for well done, 3–5 more minutes. - Flip the steak and cook until an instant-read thermometer inserted in the center of the steak registers 105°F for rare, 115°F for medium-rare, or 130°F for medium, 2–4 more minutes.
For medium-well or well-done steaks, cook for 6 minutes before flipping and to 145°F for medium-well, or 165°F for well done, 3–5 more minutes. - Remove the steaks from the grill and allow them to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness of about 115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
- Remove the steaks from the grill and allow them to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness of 115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
- Remove the steaks from the grill and allow them to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness of 115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
- To serve, identify which direction the grain of the meat is running (look for the parallel lines of muscle fiber running down the meat) and cut at an angle perpendicular to the grain into thin slices.
- To serve, identify which direction the grain of the meat is running (look for the parallel lines of muscle fiber running down the meat) and cut perpendicular to them into thin slices.
- To serve, identify which direction the grain of the meat is running (look for the parallel lines of muscle fiber running down the meat) and cut perpendicular to them into thin slices.
Special Equipment
- instant-read thermometer
Take your grill anywhere
Fire up your grill
