
Ingredients
- 4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New You are able to strip steaks (about 12 ounces each) or filets mignons (eight to ten ounces each), trimmed
- two tablespoons canola or extra-virgin essential olive oil
- Kosher salt and freshly ground pepper
Directions
About twenty minutes before grilling, take away the steaks in the refrigerator and let sit, covered, at 70 degrees.
Heat your grill to high. Brush the steaks on sides with oil and season liberally with pepper and salt. Put the steaks around the grill and prepare until golden brown and slightly charred, four to five minutes. Turn the steaks over and then grill three to five minutes for medium-rare (an interior temperature of 135 levels F), five to seven minutes for medium (140 levels F) or eight to ten minutes for medium-well (150 levels F).
Transfer the steaks to some cutting board or platter, tent loosely with foil and let rest a few minutes before slicing.
Photographs by Steve Giralt
Recipe thanks to Bobby Flay for Food Network Magazine