Keep in mind that when you pull the meat, as it rests (approximately 5 minutes) carry over cooking will occur raising the temperature a few additional degrees. Kitchen Note: When cooking with raw meat, I always keep one hand clean so that I can season without cross contaminating.ĭepending on your desired doneness, cook steaks until an inserted meat thermometer registers: Rare: 125✯. Using a carving knife and fork, thinly slice and serve.
Remove from grill, cover with foil, and allow to rest for 5 – 10 minutes.Ħ. Flip and cook the second side until cooked to desired doneness, approximately 5 additional minutes for medium – see kitchen note.ĥ. Place steak on preheated (around 400✯) grill, close the lid and allow to cook until grill marks appear, approximately 8 minutes. When ready to grill, season with steak seasoning and generously rub both sides with olive oil being careful to not cross contaminate – see kitchen note.Ĥ. Cover with paper towels and allow to sit for 30 minutes.ģ. For a 1' thick steak, it takes about 18 minutes (9 minutes per side) Remove steak from grill and allow to rest at room temperature for 15 minutes. Cook until desired doneness is achieved, flipping halfway through. 30 minutes before grilling, remove steak from the refrigerator and discard the casing. Place steak on base layer and press down to ensure firm contact with cooking surface. Preheat a BBQ to medium – high (approximately 400✯).Ģ.
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