How to Grill Steak Recipe

Ingredients:

• 2 USDA Prime, New York strip steaks or T-bone steaks, 1 1/2 - 2 inches thick
• Kosher salt, to taste
• Pepper, to taste
• 2 tablespoons unsalted butter
• Flaky finishing salt

Directions:

1. Pat meat dry with paper towels. Season both sides liberally with salt and pepper at least 45 minutes before grilling. Place steaks on rack over a sheet pan and refrigerate up to overnight to "dry-brine" and flavor meat.
2. Chef's Note:
3. Start with a clean grill. Preheat it with two heat zones: high heat in one area and low heat in another.
4. Cook steaks over low heat, flipping every few minutes. Turning them over frequently helps them cook more evenly than flipping just once. After 10 to 12 minutes, take the temperature of the meat at the thickest part using a probe thermometer. Allow it to reach 105°F for medium-rare or 115°F for medium.
5. Move steaks to hot side of grill for 2 to 3 minutes to finish cooking and char. Continue to flip steaks frequently until internal temperature is 130°F for medium-rare or 140°F for medium. The temperature of the meat will continue to rise once removed from grill.
6. Let steak rest 5 minutes before cutting. Top warm steak with slices of butter. Sprinkle with finishing salt and coarse ground pepper.