All Things Steak

Select the right cut of meat. Generally speaking, the tenderest cuts will come from the loin sections, including sirloin, top sirloin, boneless strip loin and tenderloin. Trim the fat from the meat to about ¹/₈ inch and then allow the meat to stand at room temperature for 1 hour for even cooking.

While the meat comes to room temperature, prepare the grill for direct grilling over high heat. Be sure to leave an area with a burner off, or arrange the coals in a charcoal grill so the steak can be transferred to a lower heat if necessary.

Coat steak lightly with oil and sprinkle with kosher salt and freshly ground black pepper. Place the steak on the hot grill rack and cook uncovered as directed below to desired doneness, turning the steaks only once halfway through cooking. If flare-ups occur, move the steak to a cooler part of the grill temporarily. You may want to remove your steak from the grill when it reaches an internal temperature 5° to 10° below your final desired doneness depending on the size of the steak.

Once removed from the grill, let the steak stand five to ten minutes to allow juices to redistribute throughout the steak and internal temperature to rise. Keep in mind that cooking times will vary according to individual grills, so having an instant-read thermometer on hand is a must to check for desired doneness.