Ingredients
The following ingredients have 4 Servings
- 2 lbs New York Strip or Ribeye steak (2 steaks, about 1 lb each at 1 1/2 inches thick )
- 1 Tbsp coarse salt
- 2 tsp coarse pepper medley (or freshly ground black pepper)
- 2 Tbsp butter (optional)
Instruction
- Allow the steak to come to room temperature, approximately 15 minutes.
- Pat dry with a paper towel on all sides and season with coarse salt and pepper on all sides.
- Preheat your grill to at least 500F and oil the grate.
- Lay the steak down on the preheated grill and close the top. Do not touch the steak for 3-5 minutes. Repeat process. This will give a beautiful medium rare to a steak.
- On the second flip, add 1 Tablespoon pad of butter to the top of the steak for the steak to absorb the fat as it melts, replacing some of what is lost while grilling.
- Remove and allow to rest on a clean plate for 10 minutes while juices redistribute.
- Cut against the grain for a more tender chew.
