Grilled Steak

Directions

1. 1
   Let steak rest at room temperature 1 hour.
2. 2
   If necessary, tie steak for even cooking; wrap kitchen twine around the outside edge, tying ends to secure.
3. 3
   Heat grill to medium-high (see Grill Temperature Guidelines, page 162).
4. 4
   When it is hot, scrub with a grill brush and sweep lightly with oil.
5. 5
   Season both sides of steak generously with salt and pepper and place on grill.
6. 6
   Cover, and grill over direct heat, rotating after 2 minutes for cross-hatch marks, until marked in spots, 3 to 4 minutes per side, flipping once.
7. 7
   Move to indirect heat and continue cooking 7 to 8 minutes more per side, flipping once, for medium-rare (125F on an instant-read thermometer).
8. 8
   Remove from grill and let rest 10 minutes.
9. 9
   Remove string with kitchen shears.
10. 10
    Top steak with a pat of compound butter, and serve immediately.
11. 11
    FILET MIGNON
12. 12
    WEIGHT: 8 ounces (1 3/4 inches thick)
13. 13
    GRILLING TIME: 78 minutes per side, direct medium heat
14. 14
    NEW YORK STRIP
15. 15
    WEIGHT: 16 ounces (1 1/2 inches thick)
16. 16
    GRILLING TIME: 56 minutes per side, direct medium heat
17. 17
    RIB EYE
18. 18
    WEIGHT: 10 ounces (1 1/2 inches thick)
19. 19
    GRILLING TIME: 56 minutes per side, direct medium heat
20. 20
    HANGER STEAK
21. 21
    WEIGHT: 10 ounces (1/2 inch thick)
22. 22
    GRILLING TIME: 45 minutes per side, direct high heat
23. 23
    SKIRT STEAK
24. 24
    WEIGHT: 8 ounces (1/2 inch thick)
25. 25
    GRILLING TIME: 45 minutes per side, direct high heat
26. 26
    SIRLOIN
27. 27
    WEIGHT: 1 1/2 pounds (1 inch thick)
28. 28
    GRILLING TIME: 78 minutes per side, direct medium heat