Name: Grilled Boneless Steaks
Yield: Serves 4
Ingredients: 2–2½ pounds boneless beef steaks, 1 to 2 inches thick, trimmed; Kosher salt and pepper; Vegetable oil

Why This Recipe Works

Turning out a perfectly grilled steak with a flavorful, charred exterior and a rosy, medium-rare interior required a few tricks. The first trick was to buy decent steak. We preferred strip steaks, rib-eye steaks, filets mignons, sirloin steak, or flank steak. Second, to bring out its flavor, we seasoned the meat with salt and let it sit before cooking. Third, we brushed the steaks with oil (and seasoned them with pepper) in order to get a good sear; the oil was especially helpful for thin or lean steaks like flank and filet mignon. Then, to ensure that these steaks came off the grill with a charred exterior and perfectly tender interior, we built a fire with two heat zones, starting the steaks over the hotter side and moving them to the cooler side to finish cooking through. We found that resting the steaks before serving is key—if sliced into right off the grill, the meat will exude its flavorful juices and be dry.

Before You Begin

Try to buy steaks of even thickness so they cook at the same rate. If cooking filet mignon, look for steaks that are a bit thicker, about 2 inches. Depending on the size and thickness of the steaks and the desired doneness, the cooking time can vary dramatically. Use a thermometer to determine the doneness. We prefer these steaks cooked to medium-rare.

Instructions

Sprinkle steaks evenly with 1 teaspoon salt and let sit at room temperature for 1 hour. Pat steaks dry with paper towels, brush lightly with oil, and season with pepper.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.

Clean and oil cooking grate. Place steaks on hotter side of grill. Cook (covered if using gas), turning steaks as needed, until nicely charred on both sides, 4 to 6 minutes. Slide steaks to cooler side of grill and continue to cook until they register 120 to 125 degrees (for medium-rare), 4 to 8 minutes.

Transfer steaks to platter, tent with aluminum foil, and let rest for 5 to 10 minutes before serving.