taking the temperature with an instant-read thermometer
every few minutes until it registers 115°F for medium-
rare, or 125°F for medium, 10 to 15 minutes. Transfer to
a cutting board and let rest for 2 minutes; leave the grill
lid open. The added oxygen flow should get the coals
burning very hot.
Transfer the steak to the hot side of the grill and cook,
flipping frequently, until a deep char has developed and
the internal temperature registers 125°F for medium-rare,
or 135°F for medium, about 3 minutes. Transfer to a
cutting board and allow to rest until the internal
temperature peaks and then drops back down to 128°F
for medium-rare, or 138°F for medium, about 10
minutes, then carve and serve.
COMPOUND BUTTER
Even simpler than making a pan sauce is to serve your
steaks with a compound butter, made by adding aromatics
to softened butter. Place a disk or a dollop on each hot steak
so that it can slowly melt, essentially emulsifying itself with
the meat juices into a luxurious sauce. The great thing about
compound butters is that you can make them in advance,
wrap them into in a few layers of plastic wrap, and freeze
them, then pull them out whenever you need them.
Pan sauces can also benefit from compound butters.
Rather than swirling regular butter into the sauce to finish it,
use a bit of compound butter to add complexity and flavor.