2 (1 1/2 inches thick) steaks (strip steak, ribeye, porterhouse, t-bone, filet mignon)
ground black pepper
oil, for the grill (avocado, grapeseed, olive, sunflower, etc.)
Preheat the grill on high heat – medium high heat for about 15 minutes. Clean the grill grates and use a wad of paper towels dipped in oil to brush on the grill grates several times.
Blot the steaks dry on all sides with a paper towel. Season liberally on all sides with salt and ground black pepper. Make sure the steaks have been at room temperature for 15-20 minutes before putting them on the grill.
Place the steaks on the grill, reduce the heat to medium high. Cover and cook until the steaks get a nice sear with grill marks and only then turn them over to another part of the grill that is also hot. Grill the steaks until they reach the doneness that you prefer, 5-8 minutes per side.
Rest the steaks for 5-10 minutes before serving.
Rare: 115-120 F (It will be 125 F when you serve it), Medium-Rare: 120-125 F (130 F when served), Medium: 130-135 F (140 F when served), Medium-Well: 140-145 F (150 F when served), Well Done: 150-155 F (160 F when served).
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