This tutorial is brought you by Bobby Flay. I suppose you can marinate, season, tenderize, and mutilate your steak to your heart's content but if you have good meat, all you need is a little oil, some salt, pepper and a hot grill. My mouth is watering just thinking about it.
4-1 1/4 to 1 1/2 inch thick boneless ribeye or New York strip steaks about 12oz. each or filet mignons 8-10oz. each, trimmed
2 tbsp. canola or extra virgin olive oil
Kosher salt and freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and grill 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing or serving.
One thing I learned from my own experience is to NOT play with the steaks while they are cooking. Don't poke them, prod them, turn them 5883927 times. Just let them cook. When you're done, you'll have one of the best steaks of your life.
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