beef ribeyeNew York or sirloin steaks, cut 1¼"–1½" thick
oilfor brushing the grill
At least 30–45 minutes prior to grilling, remove steaks from the refrigerator, season liberally with kosher salt then set aside, allowing steaks to achieve room temperature. Don’t worry about over seasoning the steaks—the excess salt will be removed before grilling.
Ensure that the grates on the grill are clean then preheat your outdoor grill to high heat or prepare charcoal grill as directed. When the grill achieves its highest heat, turn off 1 or 2 of the burners. If using charcoal, move the coals to one side of the grill. This will give you high and a lower heat areas of your grill.
Blot moisture from the surface of each steak with a paper towel, removing excess salt, then season the steaks with fresh cracked black pepper.
Brush the grates lightly with oil then lay the steaks on the high heat side of the grill. Allow them to cook, uncovered and undisturbed, for about 2 minutes. Rotate the steaks 90 degrees then allow the steaks to cook for an additional 2 minutes. Next, flip each piece of meat then repeat the same process on the second side. Each time you turn or rotate the steak, move it to a different (hotter) area within the hot section the grill to ensure great grill marks.
This time frame will usually yield a medium-rare steak, depending on the thickness of your meat and grill temperature. Use a meat thermometer for exact temperature readings. If you like your steak cooked beyond medium-rare, move the steak to the cooler side of the grill to finish to desired doneness. Repeat the same process as described above.
Remove the steak from the grill and allow it to rest for 5 minutes before serving, no exceptions! Enjoy!
Sear the steak on the hot side of the grill then finish cooking on a cooler area—this will help the steak retain moisture!