Grilled Steak

Your recipes which you'd like to see in the T&TTT Cookbook #2.

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Grilled Steak

Postby chorizon » Tue May 10, 2011 7:38 pm

Grilled Steak:


Rib-eye steak, NY Strip, T-bone (add 1-1/2 minutes to any cut with the bone-in/per side)

Kosher Salt

Black Pepper (preferably fresh-ground)


Sprinkle the Kosher Salt and crack some Black Pepper on both sides and rub it in.

Pre-heat grill on high heat and let it warm up.

Throw the steaks on when the grill is good and hot (500-600 degrees)

Close the lid and forget about it (yeah right!) for 3 minutes.

Then give the steaks a flip and grill for 3 more minutes.

Put the steaks on a plate and cover them with tinfoil for 5 minutes to let them rest.

Then serve!

These steaks turn out phenomenal.
Good stuff!

One other thing to note, when I yank the steaks off the grill they are probably somewhere between rare and medium-rare. After the "resting" period they are a perfect medium-rare! :thumbsup:
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Postby Mike B » Tue May 10, 2011 8:56 pm

This will be in the 2nd edition of the cookbook. Thanks very much.

Hayden Lake, ID
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Postby asianflava » Wed May 11, 2011 12:23 am

I put veg oil on them before putting on the "rub". It helps the rub stick on and gives it a good sear. Olive oil has a lower smoke point so it doesn't work as well.
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