We love steak and we grill them at least once a week. And since I've gotten several requests for beef recipes, I thought I'd share my classic method for steak.
Take the steaks out of the fridge approximately a half an hour before you want to put them on the grill. This takes the chill off of them and helps them to cook more evenly. Brush the steaks with a neutral, high smoke point oil (like grape seed or vegetable oil) and liberally coat with Montreal Steak Seasoning. Preheat the grill on medium high heat, until it reaches ~450 degrees. Place the steaks on the grill and cook for 5-8 minutes per side (depending on the thickness of the steak), rotating the steaks 90 degrees after 2-3 minutes on each side for traditional grill marks. I only flip my steaks one time. Over handled steaks lose more juices. I also never cut into a steak (or pierce it with a thermometer) to determine if it's done. I always gently press the steak with my finger and the texture will tell you how it's cooked. A medium well steak will feel like the firm but slightly squishy part of your palm. A rare steak is more on the squishy side and a well done steak is more firm. After removing the steaks from the grill, let them rest for 5-10 minutes before cutting. And if you're really feeling fancy, put a dollop of compound butter on top of the steak before serving.
Compound Butter
4 Tbsp butter, softened
1 Tbsp roasted garlic
1 Tbsp Parmesan cheese
1 Tbsp green onion or chives, finely chopped
1/2 tsp black pepper
1/2 tsp salt (if using unsalted butter)
Stir ingredients until well combined.
