Preparation:

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Before you do anything, pull the meat from the fridge at least 30 minutes prior to grilling. This allows the meat to cook faster and juices to flow through the steak. 

Preheat half the grill to high and the other half to medium-low. This allows you to sear the steak on high heat for few minutes and then transfer to a lower heat to finish the cooking time. 

Do not over season the steak. All you need is kosher salt and pepper. Season right before placing on grill. 


Cooking:

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Place steak on high heat side and let the meat sear and allow the grill  marks to appear, flipping the steak a few times for 5 to 6 minutes of cooking.

If steak is cooking to fast then transfer to cooler side of grill to finish. 


Finishing:

Cook to your desired temperature

130 degrees F is rare.

135 degrees is about medium rare.

140 degrees is medium.

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Once the steak is off the grill, NEVER cut it right away. You need to allow the steak to rest for about 5 minutes to allow the meat to retain the juices back to the fibers. 

After the resting period, slice the meat against the grain. This gives the maximum flavor and combats chewy steaks. 




Follow this guide to grilling the best steaks at your next party or by yourself if you do not want to share.