This is the technique (I hesitate to call it a “recipe”, since there’s not all that much to it) that I use when I grill steaks outdoors.

As always, quality of your ingredients matters! (in this case, I mean the steak itself, this will not work out if you use cheap, thin steaks.)

Ingredients:

• Steaks. (Thick, high quality Ribeye, T-Bone, New-York, etc.)
• Canola (or other high-smoke-point) oil to coat.
• Kosher Salt
• Fresh Ground Peppe

Heat your grill to high.

Allow your steaks to come to room temperature before cooking them. This is important! If they’re cold, they take longer to cook, and the outside will get too done by the time the inside is cooked to medium-rare.

Coat the steaks with oil (I like to use non-stick canola spray) and season liberally with kosher salt and fresh ground black pepper. (It takes more salt than you might think to properly season a steak, it might take a time or two to get the feel for how much to season, but try not to under-season your meat.)

Place the steak on grate, and sear for 2 minutes, flip and sear for another 2 minutes.

At this point you can either flip and move the steak to the upper rack in your grill (if it is so equipped) flip and turn the heat down to medium-low. Turn it so the grill marks make a cross-hatch pattern that everybody looks for on grilled food, and cook according to how done you want it. 2 more minutes each side for rare, 3 for medium. (Times are approximate, they will vary depending on your grill and the thickness of your steak.)

Remove steak from grill, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto the plate.

Variation: Though a good quality steak really doesn’t need anything except salt and pepper, for variety try some Canadian steak seasoning in place of the kosher salt.

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