2 1 1/2 inch steaks, rib eye, sirloin, NY strip, or other preferred(for other steak options check the post)
1tbspavocado oilor another high burn point oil
Salt
Pepper
Rosemary Brush (can be used on 3-4 steaks):
2springs of rosemary
2-3tbspunsalted buttermelted
2garlic clovescrushed
Instructions
Prepare the steak:
Take the steak out of the refrigerator and place it on a cutting board. Let it rest and get to room temperature for about 30 minutes.Pat it dry with a paper towel before adding the seasoning. (Wait to season the steaks right before placing them on the grill.)
Prepare the grill:
If you are using charcoal grill, I recommend placing your lit and ashed over charcoals on half of your grill. This will create two-temperature zones: hotter and a cooler side of the grill, so that you don’t burn your steaks while getting them to the temperature you desire. (If you are using a gas grill, you should have a higher cooking shelf to place steaks away from direct heat while cooking or turn off one or two of the side burners for a cooler zone.)
Grilling the steak:
Melt butter and mix it with garlic if using. Tie rosemary sprigs onto a wooden end of the spatula or a spoon with a piece of kitchen twine. Place the rosemary brush into the melted butter and set both near the grill.
Rub the meat with oil and season it generously with salt and pepper on all sides. (If using a leave-in thermometer, insert the probe through the side of the steak, towards the very center. You will need to take the reading of the very center of the steak.)
Place steaks on the hot side of the grill to let them get a nice sear for 2-3 minutes.
Turn the meat over to the other side and let them sear for a couple more minutes.
Move them over to the cooler side of the grill (or the higher shelf away from the direct heat), close the lid, and let them cool until they reach your desired doneness.
To check your steaks for doneness, use a leave-in meat thermometer, it will help you track temperature the whole time. (You can also use a meat thermometer that is not meant to be left in the meat. To check the temperature: hold the steak with tongs and insert the thermometer through the side of the steak, towards the middle. You want to hit the reading on the thickest part and in the middle.)
Once the steak is getting close to your desired temperature brush the steaks with prepared melted butter using the rosemary brush.
Take the steaks off the grill when it hits 5 degrees away from your desired temperature. (Steak will continue to cook a few more degrees while resting.) Place steaks on a cutting board or a platter and loosely tent with foil.
Let them rest for about 5 minutes before slicing or serving. Make sure to cut against the grain.
Notes
Nutritional note: this nutrition is calculated for a 13 oz. strip steak (average weight for strip is 12-13 oz for 1.5 inch thick, and average weight for a ribeye of the same thickness is 15-16 oz.). Different steak cuts and sizes will have varied nutritional value.
When choosing steaks: try to get prime or choice grade and remember that you will get what you pay for. Choose a loin steaks like sirloin or ribeye with a lot of fine marbling of fat throughout that are about 1.5-2 inches thick. Choose steaks that are the same thickness as each other.
Steak Temperatures: Rare = 125°-130°; Medium-Rare = 135°-140°; Medium = 145°-150°; Medium-Well = 150°-155°; Well = 160°-165°
Remember to REST the steak for 5-10 minutes after cooking and slice your steaks against the grain.