Instructions
- Prepare the grill for direct high heat cooking, 500°–550°F and brush the grill grates clean.
- Preheat the grill to 550°F and brush the grill grates clean.
- Brush the steaks all over with the oil, then season them evenly with the salt and black pepper.
- Brush the oil all over the steaks, then season them evenly with the salt and black pepper.
- Add the steaks to the grill and cook, with the lid closed, for 4 minutes. Flip the steaks and continue cooking until an instant-read thermometer inserted in the center of the steak registers 95°F for rare, 105°F for medium-rare, or 120°F for medium, 2–4 more minutes. For medium-well or well-done steaks, cook for 6 minutes before flipping and to 135°F for medium-well, or 165°F for well done, 7–9 more minutes.
- Add the steaks to the grill and cook, with the lid closed, for 4 minutes. Flip the steaks and continue cooking until an instant-read thermometer inserted in the center of the steak registers 95°F for rare, 105°F for medium-rare, or 120°F for medium, 2–4 more minutes. For medium-well or well-done steaks, cook for 6 minutes before flipping and to 135°F for medium-well, or 165°F for well done, 7–9 more minutes.
- Remove the steaks from the grill and allow the steaks to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness–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 the steaks to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness–115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
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