Ingredients
- 1 each Steak 2 1/2 inches at least for best results
- olive oil
- salt
- pepper
- garlic powder
- onion powder
Instructions
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best results is a nice thick steak – ribeye or your favorite cut
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rub steak down with olive oil
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salt, pepper, garlic powder and onion powder to taste
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let sit in room temperature for at least 45 minutes
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heat up grill – if using charcoal grill get the coals to a nice red ember and make sure there is a spot to move steaks off to the side for cooking.
Gas grill – max the heat.
Charcoal – let heat until the embers are nice and red
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place steak on grill.
Gas: do not lower cover, keep gas on high but watch for prolonged flareups. You don’t want the meat to get too charred, a little charring is very good though.
Charcoal: You can put the meat right over the embers if they are far enough down, but be careful. Charcoal gets much hotter than a gas grill, so you may need to move the meat just off the embers to avoid too much charring.
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Based on thickness, follow these cooking times:
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around 2 1/2 inches thick – 5-7 minutes side A, turn, do not flip, to get the grill marks, another 5-7 minutes (do not touch the meat during the cooking). Flip to side B, 5-7 minutes, turn do not flip to get grill marks, another 5-7 minutes. This is a perfect medium-rare to medium steak.
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thinner steaks will require less minutes
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for a more well done steak, add 1 minute to each cooking time (IF YOU DARE!)
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ALWAYS let the steak rest for at least 5 minutes after cooking