How to Grill Steak
Why is it that so many of the simplest dishes should be the most fearsome? This is especially true if the goal of the dish is to transform a single ingredient, like poached eggs, whipped cream or, yes, grilled steak. All these dishes lean on technique and timing, which can feel mysterious until you’ve gotten the hang of it.
Grilled steak can be even more intimidating because there’s a grill involved — and, potentially, a really nice cut of meat. We’ve all been there! But here’s our pep talk: There’s really no substitute for the flavor you get from grilling steak. And once you know how to make it, grilled steak is one of the quickest, easiest meals around. It’s practically a convenience food.
It’s also one of the most satisfying to make. Nothing beats the primal joy that comes with pulling a perfectly seared, tender, juicy steak off the grill — except, perhaps, watching your family enjoy it.
1 1 ½- to 2-inch thick steak
Salt, to taste
Pepper, to taste
Prepare a charcoal grill or heat a gas grill to high.
Remove the steak from the refrigerator about 15 minutes before cooking. Getting the steak up to room temperature will help it cook more evenly — and sear more quickly, so you don’t overcook it.
Pat the steak dry with a paper towel. Drying the steak before it goes on the grill will help it sear.
Season generously with salt and pepper.
Place the steak on the grill directly over the coals and cook — with the lid off, so the top of the steak doesn’t overcook — for 2 to 3 minutes. Turn it 90 degrees and cook for another 2 minutes. Turning the steak will give you nice, crosshatched grill marks.
Flip the steak over and cook it for 4 to 5 minutes, repeating the turn for cross-hatching.
Remove the steak from the grill when the internal temperature reaches 120º on an instant-read thermometer, and then allow it to rest on a cutting board, tented in foil, for another 5 to 7 minutes. This helps the meat reabsorb the juices and will also raise the temperature slightly.
Slice the steak against the grain, season it with a pinch of salt, and serve.