Grilled Grass-fed Steak for Four
This is the technique that serves me well in every season to grill grassfed steak to medium-rare (or even without a hint of pink when called for) that is juicy every time. How do you serve four people with two steaks? You slice the steaks after their rest and then serve them with heaps of salad greens and other side dishes. Try it on your next cookout guests!
Ingredients
- 2 1-pound 2 T-bone steaks, 1 to 1 1/4 inches thick grassfed
- kosher salt
Instructions
Pat the steaks dry and place them on a baking sheet. Season them liberally with the kosher salt, so that it looks like a light sprinkling of confectioner's sugar. Let them sit at room temperature while you prepare a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly.
Grill the steaks over the hottest area of the grill for 3 1/2 to 4 minutes per side for medium rare. (To cook the steaks further, slide them to the coolest part of the grill and close the cover, then cook them for 1 to 4 minutes more). Let the steaks rest 10 minutes.
To serve the steaks, slice them perpendicular to the bone 1/4 inch thick. Alternatively, cut out the bone and slice each meat section separately. Serve 4-5 slices per person and offer the bones to the biggest meat eater in the group.
Recipe Notes
Use this basic grilling technique on any premium grilling steak, such as rib steak( rib-eye when boneless), strip loin steak (aka New York steak), tenderloin or flatiron.