The ‘perfect steak’… just those two words make my mouth water.
The first decision is what kind of steak do you love? For me that is an easy one: nothing grills like a rib eye. The cut is loaded with marbling and cooks up juicy and delicious. But, you may like New York, filet or even a juicy T-bone. Doesn’t matter, just get ready to make your mouth do flip flops. For grilling, I prefer a 1-1.5” cut.
First thing: always allow your steak to reach room temperature by sitting it out for about 20 minutes before grilling. Longer if it was frozen.
Heat your grill to high. Best temperature for steaks is 450-500 degrees. But keep one burner cooler for after you sear the steak. Brush your steak both sides with canola oil and season liberally with salt and pepper. Nothing else! And it is hard to over salt a steak.
Once the grill is hot, place the steak on the grill and cook until slightly brown and charred slightly for 4-5 minutes. After you flip it, spread a little butter on the steak. For medium-rare steak (meat temp 125 degrees), flip over and cook for another 3-5 minutes, 5 minutes more for medium and up to 8 minutes for medium-well. Flip one last time, add some butter to the second side and quickly remove.
Transfer the steak to a board and tent lightly with foil and allow to rest for 5 long minutes – because I know you want to eat that bad boy right away. That rest allows for the juices to spread and the fibers to relax.
Patience is a virtue here.