- 24 hours prior to grilling tenderize the steak by generously sprinkling salt, pepper, garlic and onion on both sides of the steak. With a fork poke holes into the steak. This allows the salt to penetrate further into the meat. Score the fat with a knife. This will stop the steak fat from curling up as its grilled.
- Bring steak to room temperature prior to placing on the grill.
- Heat grill to 400-450°F.
- After cleaning the grill, drizzle canola oil on a paper towel and rub the canola oil covered paper towel on the grate of the grill. This will remove access dirt and aide in searing the steak.
- Allow the grill to be brought back up to 400-450°F.
- Place the steak on a 45°F degree angle. Grill for 3 minutes on each side. If you want to create cross hatched grill marks, rotate the steak at 2 minutes and 30 seconds before flipping.
- Be sure not to disturb the steak while it cooks. Upon flipping, if the steak sticks to the grill it is not ready to flip, this often means it is not cooked enough.
- After flipping, check internal temperature after 2 minutes. Remove the steak from the grill once the steak reaches an internal temperature of 130 for a medium-rare steak.
- Let the steak rest for 5-10 minutes. The steak’s internal temperature will continue to rise during this period.
- Internal cooking temperatures: Rare: 120-125°F / Medium-rare: 130-135°F / Medium: 140-145°F / Medium-well: 150-155°F / Well-done: over 160°F