Perfect Steak

It’s simple, really. Start with a good cut of meat and a HOT grill.

My dad used to say, “If you need to add anything but a little salt and pepper to the steak after it’s cooked, it’s not a good steak.”

I subscribe to the same theory and go even farther to say, that for a truly great steak, I shouldn’t even have to add salt or pepper.

As I said before, start with a good cut of meat and a HOT grill. The better the meat, the better the taste. That just goes without saying. The hot grill should be hot enough to sear the steak creating a crispy outer crust and sealing the juices inside.

In this case, we’ll start with a nice ribeye steak about an inch and a half thick with nice marbeling throughout. Let the steak come up to room temperature by removing from the refrigerator at least an hour before grilling. Pat the steak dry and add your salt and pepper now if you so desire.

Preheat the grill. If using charcoal, you want the coals HOT when you start the steak. One way to tell is if you can hold your hand over the grill (about one inch off the grate) for more than two seconds, it’s not hot enough. If you have a thermometer, ideally you want the temp at about 650 degrees. This is hot enough to sear the meat as described above.

Fold a paper towel into a 2″ square and soak with oil (I use olive oil) and apply the oil to the grill. Place the steak on the grill and LEAVE IT ALONE for about 4 minutes. Turn it over and LEAVE IT ALONE for 4 more minutes.

Remove from the grill and let the steak rest for about 10 minutes.

Job done. Enjoy!