How to Grill Steak

I guess it's possible reasonable minds could differ, but I don't really see it. This is how I think you grill streaks and no one I have ever made one for has disagreed. Of course, most of those people either love me or had a few drinks in them. Still, I've done the work and these are my keys:

(1) The Goal - A well-seared crust with gorgeous grill marks on the outside and a tender, pink center, seasoned to bring out the flavor of the beef without overpowering and thus masking it. Red meat in moderation is nutritious, with lots of protein and iron, but it is sufficiently bad for you that you should avoid it if it isn't delicious.

(2) The Cut - I have two favorites: Rib-Eye and Filet. If steak isn't your thing, choose filet, as the texture is consistent without sacrificing taste. For the true experience, Rib-eye is the prima facie cut. Fat (marbling) is flavor; don't fear it. Even if you cut if off and leave it on the plate, what it imparts during the cooking can't be replaced or replicated.

(3) The Preparation - Steaks must be room temperature before being placed on the grill to ensure even cooking. Thus, take them out of the refrigerator a few hours early. As noted above, try to resist trimming off the fat. Most of it will dissipate in the heat anyway, helping so much with how your steak ultimately tastes.

(4) The Seasoning - Drizzle generously with light olive oil, then rub in (not sprinkle with) kosher salt and freshly ground pepper. Table salt is an acceptable substitute, but shaker pepper has oxidized and is way too bland.

(5) The Grill - Screaming hot is key. If the grill is only lukewarm when a cold streak hits it, you are steaming, not grilling and the result will be gray and awful. It needs to sizzle loudly when it hits.

(6) The Cooking - Don't crowd them; the heat needs to be able to escape around each steak. Also, close the grill lid and leave them alone. After four or five minutes, flip them once (and only once). If they want to stick, they aren't ready to be turned; once carmelization occurs, they will release. If you flip them more than once, you are breaking down the crust which holds in the moisture. This is bad.

(7) The Resting - Once they are off the heat, they need to rest for around eight minutes to allow the juices to re-distribute. They will continue to cook during this time. Threaten anyone who moves to cut one during this phase, as any piercing will drain them and make them dry.

(8) The Serving - I suggest an Oregon Pinot Noir (http://kingestate.com/) and one side. Too many sides distract from the steak and if cooked properly, it won't be hot for long enough for such distraction. I like mushrooms, but wilted greens are great and potatoes are classic.