Steak
Growing up, I didn't actually like steak very much - my preference was a medium rare prime rib and side of au jus (still very much a preference!). Up until recently, I always had to marinate my steak in teriyaki sauce, but after seeing so many chefs season their meat with nothing but salt & pepper, I decided to give it a try. Now, I'm the complete opposite. My husband likes to marinate his steak in BBQ sauce, but I now refuse to let anything alter the delicious, pure taste of my meat. I don't even like it when his marinated steak touches mine when he brings them out to the grill.
For the specific directions below, we used 2 boneless rib grilling steaks (ribeyes) from Costco; each steak was around 18 ounces. And for the record, no, we didn't finish them!! We like to freeze the leftovers for a lazy Sunday morning and combine it with crispy fried potatoes and eggs for a very filling brunch.
INGREDIENTS
DIRECTIONS
2x 18 ounce boneless rib grilling steaks (ribeye steaks)
Flaky sea salt to taste (I use Maldon)
Freshly ground black pepper to taste
1. Let the steaks rest at room temperature for ~50 minutes to an hour.
2. Heat the grill to medium high.
3. Season the steaks with salt and pepper - be liberal with the salt! Place the seasoned side down on the grill and season the second side which is now facing up.
4. After 6 minutes, flip the steaks.
5. After 3 minutes, flip the steaks again.
6. After another 7 minutes, take the steaks off the grill and cover with aluminum foil; let rest for at least 10 minutes.
Note: The timing above resulted in the level of pinkness shown in the photos. I prefer mine pinker than that (above is about a medium) so next time I will likely reduce Step 4 to 5 minutes and Step 6 to 5 minutes. Exact grilling times may vary depending on the cut, thickness, and strength of your BBQ grill.
Tip: Have a spray bottle with water handy in case flare ups occur.
