I'm going to teach you how to cook steak.

I've seen lots of discussion recently on how to properly cook steak at home, and I think it's time I tell y'all how to do it correctly. Crappy pics, sorry.

Starting with the right raw ingredients is obviously going to be the biggest step in determining the outcome...which isn't to say that the most expensive steak is the best. For me, the best cut to grill at home is either a flat iron, or a ribeye. We'll stick with ribeye since everyone is familiar with it. I think that strips never come out quite right on the grill. Their density calls for much higher heat, and can only be properly cooked under a salamander for my tastes.

So, the ribeye:



USDA choice. Nothing fancy. Get grass fed (not finished) if you can find it. I think those two beauties set me back a whopping $9.

Now, go outside and fill your chimney with good quality natural chunk charcoal. If you don't have a chimney, or natural chunk charcoal, you're doing it wrong.



While that's lighting, unwrap your steaks and let them come up to room temperature while you assemble your seasonings....there are a lot of them!

Here's the big list. You'll need:

Kosher salt
Freshly ground black pepper (Buy a freaking pepper mill already people! They're worth it!)

And....that's it. I lied about it being a lot.

Brush both sides of the meat with canola or vegetable oil...you just want a very light coating. Sprinkle with the salt and pepper. How much? I usually tell people to use about 50% more than they think they should use.

Dump your coals in, clean your grate, and prepare to sear!
Try and make a cold and hot side on your grill. We'll be searing first, and then moving off to the cold side to finish. I have a monstrosity of a grill, so getting two different thermal zones is easy.



Now slap them puppies on! You want maximum heat for this, so adjust your grill dampers and charcoal level appropriately. I usually go around 90-120 seconds per side. After you
get a nice sear, move off to the cold side, with the "eye" of the ribeye (the round meaty part) pointing towards the coals. Let rest for 8 minutes, and devour. Cooking times will vary...get a thermometer, or learn how to check doneness by feel.