Ingredients

• Steak
• Grill
• Salt, Pepper, Cayenne
• Meat Thermometer with Probe like this one
• Optionally, a plate, fork, and knife for those who value manners

Directions

1. Purchase steak, preferably from a reputable butcher.

2. Allow the steak to sit at room temperature for an hour before cooking.

3. Preheat one side of your grill to maximum heat.

4. Season the steak generously with salt.

5. Insert the meat probe deeply into the steak.

6. Place the steak on the cooler side of the grill and close the lid.

7. Set the thermometer’s temperature alarm for approximately 126°F.

   // Enjoy a beer – this should take about 20-30 minutes.

8. Once the steak reaches approximately 126°F, move it to the hotter side of the grill.

9. Sear each side for 1 minute and the edges for 20 seconds each.

10. Remove the steak from the grill and let it rest for 10 minutes.

// Politely listen to vegetarians discuss “alternative proteins.”

11. Season further to taste and consider adding greens to your plate to appear more “well-rounded.”

Personal Note

My preferred cut is the NY Strip, the superior half of a T-Bone. Find a local butcher for advice on selecting a cut with good fat marbling, and aim to grill it within a day or two for optimal freshness.

Bonus Points

Rotate the steak 90 degrees halfway through searing one side to achieve a diamond grill pattern. This impresses friends and elevates your grilling game.

Also, differentiate between “grilling” and “BBQ” to avoid debates with aficionados. BBQ involves cooking low and slow with indirect heat, whereas grilling is about high heat and direct contact.

Community Feedback

"… but a sous vide cooks my steaks perfectly!" – Stanley S.

That’s neat. Wanna high five?

"… have you tried the ___ method? Blah blah something blah steak blah." – George N.

Yes, and you’re wrong.

"… Eww! Medium rare is gross to the max! I only eat steak super well done!" – Pamela F.

Go away.

"… but have you tried a RibEye? They’re far superior to a New York Strip!" – Harvey B.

The RibEye cap cooks differently than the rest of the cut. If not separated, the cap takes on a beef stew meat consistency that I don’t care for. However, every cut has their own qualities, so you get what makes you happy.