How to Cook a Perfect Steak

I have a number of strongly held beliefs about how to grill the best steak. Oil (coconut), salt, and pepper are all you need to get that char that everyone loves. More flavorful rubs and marinades just mask the taste of the meat.

Just before grilling, shape the steaks by gently pressing them towards the center. This will give you more heights, and more control over doneness. Season the steaks with so much salt and pepper that they appear to be over seasoned. After seasoning dredge the steaks in oil.

Set the seasoned steaks on the hot spot of the grill. To get a charred exterior, leave steaks on an uncovered grill for the first 4 to 5 minutes. Then cover the grill, and monitor the steaks every minute, lifting the cover, picking up the steaks with tons, and examining how much char they are getting.

When you have the desired char on the first side of the steak, turn the steak over. This is where very careful monitoring is essential: you may or may not have enough time to get the exact same amount of char on the second side.

Telling when a steak is done is not an exact science. It’s best to go with an instant-read thermometer. 100 degrees to 115 degrees is rare; 120 degrees is medium-rare; 125 degrees is medium; 130 degrees to 135 degrees is medium-well; and 140 degrees is well-done.

Take the steaks off the grill when they’re 5 to 10 degrees from the target, as they’ll continue to cook as they rest. Leave them to rest for 4 to 5 minutes, and then serve.