Grilled Steak
Thick-cut steak with a two-zone grill method. Char on the hot side, finish on the cool side.
EasyPrep: 5 minCook: 12 minServes 2Grill
Ingredients
- ●2 thick-cut steaks, your preferred cut (ribeye, NY strip, etc.)
- ●Kosher salt
- ●Black pepper
- ●Aluminum foil for resting
Assembly
- 1.Take steaks out of the fridge 20-30 minutes before grilling.
- 2.Season generously with just salt and pepper on both sides.
- 3.Set up two-zone heat on your grill: one side on high, the other on low or off.
- 4.Place steaks on the hot side. Sear for 3-4 minutes to get a good char on the first side.
- 5.Flip and sear the other side for 3-4 minutes.
- 6.Move the steaks to the cool side of the grill. Close the lid.
- 7.Monitor internal temperature with a thermometer. Pull just before medium rare — about 130-135°F.
- 8.Rest the steaks for 5-10 minutes, either uncovered or tented loosely with foil.
- 9.The temperature will carry over a few degrees during the rest. Slice and serve.
Photo coming soon
The Story
“For grilling, I go with thicker cuts of steak — the thickness lets you get a really nice char from the flame without overcooking the inside. The key is two-zone heat: one side of the grill on high, the other side on low or off. Sear both sides over the hot zone to get that char, then move it to the cool side and let it come up to temp slowly. Keep a thermometer on it and pull it just before medium rare — it'll carry over during the rest. Just salt and pepper for seasoning. Works on gas or charcoal.”