A hot grill, a little seasoning, and a lesson from my friend Dan. These times are a starting point for steaks about an inch thick.
Ingredients
- 2 steaks, about 1 inch thick, such as well-marbled ribeyes
- A little neutral oil
- Salt and freshly ground black pepper
Directions
- While you get the grill ready, take the steaks from the refrigerator. I usually give them 30–40 minutes; the centers may still be cool. Pat them dry, lightly brush with oil, and season well with salt and pepper.
- Preheat the gas grill with the burners on high. Have an upper rack or a cooler area ready for finishing; manage flare-ups and move the steaks if needed.
- Place the steaks on the hot grill. Dan’s original method was about 4 minutes per side. My current approach starts at about 3 minutes per side, then I turn the heat to low and move the steaks to the upper rack.
- Check the thickest part with an instant-read thermometer and continue cooking gently as needed. Timing varies with thickness, the grill and the steak. Take each steak off when it is ready.
- Rest the steaks at least 3 minutes before serving. The USDA recommends 145°F measured before the steak leaves the heat, followed by a 3-minute rest.
Notes
A dry surface helps the steaks brown. Brown is flavorful; burned is another matter. Use the time as a guide and the thermometer to check the center.
I often take mine off first and leave hers on a little longer. That’s the advantage of paying attention to each steak instead of assuming they must be done together.