Mark Bittman'S Grilled Or Broiled Steak

1. 1

   Prepare a grill or turn on the broiler; the heat should be medium-high and the rack about 4 inches from the heat source. If you're broiling, put a large ovenproof skillet on the rack 10 minutes before you're ready to cook.

2. 2

   Blot the steaks dry with a paper towel and sprinkle the top with salt and pepper.

3. 3

   Put the steaks-seasoned side down-on the hot grill or under the broiler and sprinkle the top with salt and pepper. Cook, undisturbed, until they release easily, about 3 minutes. Turn and cook the other side, checking for doneness by peeking inside with a sharp knife and checking the same spot frequently. For medium-rare, figure about 3 more minutes (if they're over an inch thick, you'll need a little more time; if they're under an inch, you'll need a little less).

4. 4

   When the steaks are still a little bit redder than you want them, remove them from the heat and let them rest for at least 5 minutes. Sprinkle the steaks with more salt and pepper if you like and cut them in half crosswise or leave whole and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.