re: Cooking the perfect steak - man card on the table

First, buy prime meat. It costs more (not that much more) and the difference it notable. Second, I only cook on a charcoal grill, with roughly the same amount of charcoal so I know how hot my fire is. Third, I only use salt, pepper and Tony's. Fourth, I season and let the meat sit on the counter for about an hour to get to room temperature. Fifth, if I cook a filet (about 2 inches thick), I know that it takes 5 minutes on each side. I set my timer and flip after the first 5 minutes and then take off at 10 minutes. Sixth, I put the filet on a plate on my island, cover with foil and let rest for 5 minutes. The filet will continue to cook under the foil and will become extremely juicy. Then, eat. If I cook a 1 inch filet or a ribeye, I adjust my cooking times (probably 3 1/2 minutes each side). I like my steaks medium rare. My wife likes hers medium rare plus. I might put her steak on a minute or two earlier so I can take them both off at the same time. Lastly, buy a really good bottle of Cabernet Sauvignon and enjoy. I think steaks on a charcoal grill taste best.