How to Grill Steak
Choosing the Meat
For grilling, pick a steak that's at least 1 1/2-inches thick with marbling in the meat. The fat adds flavor and makes it tender and juicy. This is a New York strip steak.
Trim the Meat
Cut off excess fat, but leave some for flavor.
Bring the meat to room temperature and preheat the grill.
Get the Grill Ready
Set up the grill for direct and indirect grilling at least 30 minutes before you cook. Get to know the hot and cool spots by carefully placing your hand 6 inches above the grill.
Oil the Grill
Use tongs and a folded paper towel dipped in oil. Let the oil heat until it's smoking, and then it's time to cook.
Pat the meat dry, season with salt and pepper on each side and then place the steaks on the hot part of the grill. Let them sear until they release without sticking.
When the steak lifts easily from the grill, reposition it about 90 degrees to get professional-looking grill marks.
Turn and Repeat
Flip the steaks, let them cook and then give them another quarter turn.
Check the Temperature
Insert the thermometer lengthwise for the best reading. A temperature of 130 to 145 degrees F is the range between medium-rare and medium. For a well-done steak, move it to the cooler part of the grill and let it cook longer.
Let It Rest
Let the steaks rest for 5 to 10 minutes before slicing to let the juices settle. Then slice and serve.