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Summer time asks for perfectly grilled steak. Here’s the recipe.
4 1 1/4 to 1 1/2-inch-thick boneless rib-eye
or New York strip steaks (about 12 ounces each)
or filet mignon (8-10 ounces each), trimmed
2 tablespoons 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 gill 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, 4-5 minutes. Turn the steaks over and continue to grill 3-5 minutes for medium-rare (an internal temperature of 135º F) or 8-10 minutes for medium-well (150º F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.