Fire-grilled steak with salt, pepper, olive oil and lemon, it was the best steak I’ve ever grilled. Try it and you will never miss this dish again.
Take meat out of the refrigerator 30-40 minutes before cooking. This allows it to reach room temperature and ensures even cooking.
Salt your steak. We recommend kosher salt because its larger, flaky crystals make it easy to grip and control how much you use. For the most delicious and tender results, salt steaks at least 40 minutes before or even the night before you plan to cook them. This takes a bit of planning, but “dry soaking” your steaks will not only spice up the beef but also help them retain moisture for tender, juicy cuts.
Dry the steak and leave the fat behind. Pat the steak dry with paper towels for a perfect crust. If you want to trim the fat off the steak, do it after the meat is cooked because the fat will add flavor and moisture to the meat as it cooks.
Don’t add oil to the pan. Instead, brush the steak with oil and season with a little salt and pepper.
It’s all about the hotness. Heat a large frying pan (or BBQ) over high heat. If using a frying pan, the heavier the base, the better – a heavy base pan retains heat longer and cooks the meat evenly. It’s important not to overcrowd the pan or BBQ, otherwise the meat will stew rather than burn. Cook steaks in batches or use two pans if necessary. You’ll hear a loud sizzling sound when the steak hits the pan – no sizzling means the pan isn’t hot enough.
Two-zone method. The key to grilling thick-cut steaks is a two-zone fire. Set up your oven to have one hot zone and one cool zone. This can be done by turning on half of the burners or just placing the coals on one side of the grill. The side that doesn’t have a burner or coals underneath will be where the steak starts. This lower indirect heat helps increase the internal temperature, so when you transfer the meat to the hot side of the grill, you can cook it quickly and without causing the meat to burn while still alive inside.
Time. As a general rule (for a 22mm steak) – cook 2 minutes per side for rare, 3-4 minutes per side for medium rare and 4-6 minutes per side for medium. To cook thoroughly, fry each side for about 2-4 minutes, then reduce heat and cook for another 4-6 minutes.
To test the doneness of a steak, gently poke the steak with the tip of a clean index finger (or tongs). If the steak is soft and mushy, it’s rare. If it’s soft but slightly springy, it’s medium rare. If it has elasticity then it is average. Anything more solid than that and it’s well on its way to being done.
Let the steak rest. Place steak on a wooden plate or plate, cover lightly with foil and let rest for about 6-7 minutes before slicing across grain or serving. Resting will help the meat relax and juices will return to the muscle fibers. This means the juices won’t drip onto the plate when you cut into the steak – and makes the steak more tender.
