-
1
Let steak rest at room temperature 1 hour.
-
2
If necessary, tie steak for even cooking; wrap kitchen twine around the outside edge, tying ends to secure.
-
3
Heat grill to medium-high (see Grill Temperature Guidelines, page 162).
-
4
When it is hot, scrub with a grill brush and sweep lightly with oil.
-
5
Season both sides of steak generously with salt and pepper and place on grill.
-
6
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.
-
7
Move to indirect heat and continue cooking 7 to 8 minutes more per side, flipping once, for medium-rare (125F on an instant-read thermometer).
-
8
Remove from grill and let rest 10 minutes.
-
9
Remove string with kitchen shears.
-
10
Top steak with a pat of compound butter, and serve immediately.
-
11
FILET MIGNON
-
12
WEIGHT: 8 ounces (1 3/4 inches thick)
-
13
GRILLING TIME: 78 minutes per side, direct medium heat
-
14
NEW YORK STRIP
-
15
WEIGHT: 16 ounces (1 1/2 inches thick)
-
16
GRILLING TIME: 56 minutes per side, direct medium heat
-
17
RIB EYE
-
18
WEIGHT: 10 ounces (1 1/2 inches thick)
-
19
GRILLING TIME: 56 minutes per side, direct medium heat
-
20
HANGER STEAK
-
21
WEIGHT: 10 ounces (1/2 inch thick)
-
22
GRILLING TIME: 45 minutes per side, direct high heat
-
23
SKIRT STEAK
-
24
WEIGHT: 8 ounces (1/2 inch thick)
-
25
GRILLING TIME: 45 minutes per side, direct high heat
-
26
SIRLOIN
-
27
WEIGHT: 1 1/2 pounds (1 inch thick)
-
28
GRILLING TIME: 78 minutes per side, direct medium heat
