PERFECT GRILLED
STEAK
FOR TWO
NOTES: For best results, use a bone-in steak, but a
boneless steak can also be used; it should weigh about 1
pound. A New York strip, T-bone, or porterhouse steak
can be used in place of the rib-eye.
For best results, let the steak rest for at least 45
minutes at room temperature, or up to 3 days, loosely
covered, in the refrigerator after seasoning it.
SERVES 2
One 1½-pound bone-in rib-eye steak, at least 2 inches
thick
Kosher salt and freshly ground black pepper
- Season the steak liberally on all sides with salt and
pepper. Set on a plate. - Light a chimneyful of charcoal. When all the charcoal is
covered with gray ash, pour out and arrange on one side
of a charcoal grill. Set the grilling grate in place, cover
the grill, and allow to heat for 5 minutes. Or, if using a
gas grill, heat one set of burners to high and leave the rest
off. Clean and oil the grilling grate. - Place the steak on the cooler side of the grill, cover, and
cook with all of the vents open, flipping the steak and