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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
Juicy, sizzling grilled steaks are a fixture on restaurant and steakhouse menus, but they’re easier to make at home than you might think. With Bobby Flay’s simple recipe, you’ll learn how to properly season steaks, evenly cook them, tell when steaks are done cooking and how to achieve juicy, tender results every single time.
Recipe courtesy of Bobby Flay
Ingredients
1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed 2 tablespoons canola or extra-virgin olive oil Kosher salt and freshly ground pepper
Directions
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. How to Make Grilled Steak Like a Pro Bring the steaks to room temperature. Bobby pulls his steaks from the fridge about 20 minutes before cooking to take the chill off and ensure even cooking. Reach for canola or olive oil. Bobby brushes his steaks with canola or olive oil to help prevent sticking t the grill. Canola oil has a neutral flavor profile and a higher smoke point, so it can handle high heat without burning. Season the steaks liberally. Bobby seasons his steaks with a generous amount of Kosher salt and freshly ground black pepper. Thick-cut steaks require a lot of salt to penetrate the surface and reach the center, ensuring an evenly seasoned steak. Grill the steaks over high heat. High heat promotes quick browning which develops flavor. It also helps the steaks cook quickly, which helps ensure that the steaks stay tender and juicy. It's one of Food Network's favorite methods of cooking thick cuts of steak. Let the steaks rest for 5 minutes before slicing. This allows the juices to redistribute evenly through the meat so that the steak retains moisture and you have a more tender, flavorful result.
Recipe Card Photo
