Servings: 1 serving 1x
- 1 New York Strip or Ribeye Steak that is at least 1 inch thick (8–10 oz)
- 1 tsp oil or melted butter
- Coarse ground pepper and coarse sea salt
- About 30 minutes prior to grilling, remove steak from the refrigerator and bring to room temperature
- Ten minutes prior to grilling, preheat your grill to high heat – I turn on all burners to get my grill as hot as possible
- Five minutes prior to grilling, pat the steak dry with a paper towel and brush the top and bottom with a very light coating of oil, season liberally with salt and pepper – a good rule of thumb is to use at least 1 tsp of salt per lb of steak
- Once the grill is very hot, between 450-500F, place the steak on the grill
- Sear the steak on both sides for 2 minutes and 30 seconds
- Some thinner steaks may be fully cooked after those 5 minutes so check the internal temperature with a thermometer (120-129F rare, 130-139F med-rare, 140-149 medium, 150-159 med well, 160+ well)
- If steak is not yet cooked to your desired temp, reduce the heat of two grill burners to as low as they go, but keep two burners on high and move the steak to the low heat
- Keep the steak on the low heat in a closed grill until the steak reaches your desired internal temperature (120-129F rare, 130-139F med-rare, 140-149 medium, 150-159 med well, 160+ well)
- Remove the steak from the grill and allow to rest on a plate or cutting board for 10 minutes prior to slicing – this is a very important step
- Slice your steak and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.