Grilled Steak
The trick to perfect steak on the grill is simple: Make sure the grill is very hot, clean, and well oiled. In addition to the recipe for porterhouse below, you can successfully grill any of the cuts on the chart (see below), including New York strip steak (pictured), using this method. Thicker cuts—1 to 2 inches—are typically best for grilling, as they will have a chance to absorb the flavor from the grill before being cooked through; too thick, however, and they will burn before reaching the proper internal temperature. Grilled vegetables, such as onion and tomato slices, make delicious accompaniments—and are practical, too, since the grill is already heated. The only embellishment you might need is a pat of flavorful compound butter. (For more on compound butters, see page 166.) If you want to serve your grilled items with perfect crosshatch marks, place the most presentable side of the meat down first and let it cook long enough for the distinctive lines to burn into the food (usually 2 to 3 minutes, depending on the heat of the fire or coals). Turn the food 90 degrees for the crosshatch marks. For pristine grill marks, flip the meat just once. Thinner cuts shouldn’t require much time to cook after you flip them to their opposite side. Never press down on burgers or steaks with a spatula—this will compress the meat and you’ll lose some of the juices that make these meats succulent.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Let steak rest at room temperature 1 hour. If necessary, tie steak for even cooking; wrap kitchen twine around the outside edge, tying ends to secure.
Step 2
Heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper and place on grill. Cover, and grill over direct heat, rotating after 2 minutes for cross-hatch marks, until marked in spots, 3 to 4 minutes per side, flipping once. Move to indirect heat and continue cooking 7 to 8 minutes more per side, flipping once, for medium-rare (125°F on an instant-read thermometer). Remove from grill and let rest 10 minutes. Remove string with kitchen shears. Top steak with a pat of compound butter, and serve immediately.
GRILLED STEAK TIMES (for medium-rare preparation)
Step 3
FILET MIGNON
Step 4
WEIGHT: 8 ounces (1 3/4 inches thick)
Step 5
GRILLING TIME: 7–8 minutes per side, direct medium heat
Step 6
NEW YORK STRIP
Step 7
WEIGHT: 16 ounces (1 1/2 inches thick)
Step 8
GRILLING TIME: 5–6 minutes per side, direct medium heat
Step 9
RIB EYE
Step 10
WEIGHT: 10 ounces (1 1/2 inches thick)
Step 11
GRILLING TIME: 5–6 minutes per side, direct medium heat
Step 12
HANGER STEAK
Step 13
WEIGHT: 10 ounces (1/2 inch thick)
Step 14
GRILLING TIME: 4–5 minutes per side, direct high heat
Step 15
SKIRT STEAK
Step 16
WEIGHT: 8 ounces (1/2 inch thick)
Step 17
GRILLING TIME: 4–5 minutes per side, direct high heat
Step 18
SIRLOIN
Step 19
WEIGHT: 1 1/2 pounds (1 inch thick)
Step 20
GRILLING TIME: 7–8 minutes per side, direct medium heat
