Conditions vary so use the following as a guideline; with observation, adjustment and a little practice, you’ll get consistently good results.
Remove steak from refrigerator about 1 hour before cooking. Light gas grill or start a charcoal fire, allowing coals to cook until very hot and covered with ash. Carefully spread coals to create a fire that is hotter on one side of the grill than the other. I like to use a grill temperature somewhere between 350 and 450 degrees.
For a smokier flavor, add soaked wood chips directly into coals. For a gas grill, wrap soaked wood chips in a bundle of pierced aluminum foil or place in a chip smoker and place below cooking grate, directly over the hottest burner. Place cooking grate over fire, heat well to sanitize, and then clean with a wire brush.
Season steaks as desired – We recommend our Steaknight dry rub, which will be available for purchase soon. Liberally sprinkle and rub mixture into the meat, or blend with olive oil and garlic to make a wet rub – delicious!
Mist or brush cooking grate with oil and place steaks over direct heat and leave undisturbed until well browned on one side – from three to six minutes. If a crosshatch pattern is desired, rotate steaks one quarter turn halfway through initial browning time.
Once nicely browned on the first side, turn steaks over and reduce grill heat to approximately medium. (For a charcoal grill move to the side of your grill with lower heat or use the lid and reduce air vents to lower temperature.) Cook steaks for approximately six to ten minutes longer. For extra thick steaks, finish over indirect heat.
If your grill flares up, move your steak to another part of the grill. It’s best to let these fats burn off rather than dousing with water.
Remove the steak from the grill slightly undercooked, place on a plate and cover with aluminum foil or a clean towel, resting for 5 to 10 minutes. This ‘resting’ will allow the steak to finish cooking and help maintain juices.
