How to Cook an Amazing Steak

• Always cook meat at room temperature, never cold or frozen.
• Saturate in olive oil and sea salt or other seasoning. (Try Santa Maria sold in the meat department.)
• Heat your grill to 450 degrees.
• Sear the steak on either side, only long enough to make quality looking grill marks. Usually takes only 2 minutes a side.
• Remove steaks from bottom rack and place on the top rack.
• Turn off the middle burner below the steaks, effectively making your grill a convection oven.
• Reduce the grill temp to 350-degrees. If you don’t have a grill that holds a constant temperature, buy a new one.
• No more chewy leather on the outside, no more over cooked steaks, and always more tender.
• Steak Trick: If I am cooking for others, I want to avoid making multiple cuts in a steak or poking holes in it with a thermometer, therefore, I always cook one extra steak as my “test” steak and cut it multiple times to get a representative sample of how it is cooking without cutting the others.
• The test steak makes a great snack when nobody is looking.