Sometimes less is more. And in the world of grilling a steak this is especially true. I like a steak to taste like a steak, crazy right? And sure they are a jillion marinades, sauces and rubs that one can apply – but give me a simply seasoned steak (so it tastes like steak) and I’m a very happy guy.
You’ll hear the best chefs say that great products don’t need a lot – and truer words were never spoken. I realize this will not necessarily sit well with the ‘sauced-meat’ people, but I have to say it. What follows below is how I love to cook a steak in grilling season: simple ingredients and an even simpler cooking style. Of course I’ll pair it with a super delicious salad, roasted vegetables or any number of side dish partners, but the steak will be a steak. So try this the next time you’re out at the grill – I think you’ll like it.
- 1-pound rib eye, sirloin or steak of your choice – about 1.5 inches thick
- Canola oil
- Kosher salt
- Freshly ground pepper
- Remove steak from fridge 45 minute before cooking
- 15 minutes before cooking, heat grill to high and close lid
- Lightly oil steak and season really well with salt & pepper on both sides
- If your grill has 2 zones, turn off one side
- If your grill has 3 zones, turn off the middle one
- Place steak at a 45 degree angle to the grates on the hot side
- Let cook one minute to get grill marks, then turn 45 degrees and cook another minute
- Flip over and repeat
- Move to the ‘not’ hot side or ‘middle’ (if 3 burners) and let cook until approximately 130 degrees in the middle using a good instant read thermometer – about 5 minutes
- Remove from grill to a plate, cover loosely with foil and let rest 10 minutes
When you serve, be sure to cut across the grain for a wonderfully tender steak.