ALWAYS let your meat come to space temperature prior to doing anything to it. Then, sprinkle with coarse sea salt and let it stand 60 minutes at space temperature level before cooking. Use 1/2 teaspoon of sea salt per side for a steak as much as one inch thick.
After sitting for an hour, clean the salt off the steak, dry it well with paper towels and spray with fresh cracked black pepper. Prepare immediately. TRUST ME. This method really works. I have tried any variety of ways to prepare steak and constantly come back to this technique. Any kind of steak, including grass-fed steak and sirloin, prepared this way is delicious and tender.
Forget marinades and rubs-- you can add the flavoring after the meat is grilled. Get your best steak knives ready.
How to Grill Steak
If you're utilizing charcoal you'll want really hot coals. Utilize the 2 second rule to test them; you should be able to hold your hand a couple of inches over the grill for only about 2 seconds before it's too hot. Once they are hot, move them to one side of the grill so you can have both direct and indirect heat. If you're using a gas grill, turn all the burners to high and let it heat for at least 10-15 minutes. Oil the grill grates with a paper towel soaked in vegetable oil.
Usage tongs, extra long ones, to move your meat around, not a huge fork. Piercing your steak will only let the juices run out and cause them to be dry and hard. Location the steaks on the hot grill to scorch. Do not move them for 2-3 minutes. If you desire diagonal hatch marks, you can rotate your steak 45 degrees after a number of minutes then finish searing. Utilize the tongs again to turn the steaks and sear the other side. If you prepare the steaks at the very high heat level the entire time, the exterior will be burnt by the time the center cooks. So after searing, turn the gas off on among the burners.
Move the steaks to the indirect heat side of your charcoal/gas grill to end up cooking. When it comes to steak, you cannot follow exact times because it will differ with every cut and every grill. Temperature level is the most dependable guide. Eliminate the steaks when they are a couple of degrees from your preferred degree of doneness and let the steaks rest for 5 minutes prior to slicing.