4 1 1/4-to-1 1/2-inch-thick boneless rib-eeye or New York (about 12 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt or freshly ground pepper
Instructions
About 20 minutes before grilling, remove the steaks from the refigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees(
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Originally Submitted
8/21/2010
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You can add this bobby flay's perfectly grilled steak recipe to your own private DesktopCookbook.
