This recipe guides you to prepare a perfectly grilled steak with enhanced flavor and texture, ensuring a delightful dining experience.
Trim excess fat from the steak, leaving about 1/4 inch for flavor.
Trimming the fat prevents the steak from curling during grilling.
Rub the steak with butter, followed by olive oil, ensuring an even coating.
The butter adds flavor while the olive oil prevents burning.
Season the steak with sea salt and black pepper on both sides.
Use freshly ground black pepper for a more robust flavor.
Let the steak rest at room temperature for 45 minutes to ensure even cooking.
Allowing the steak to come to room temperature helps it cook more evenly.
Preheat the grill to high heat, ensuring it's ready for searing.
A properly preheated grill ensures a good sear on the steak.
Place the steak on the grill and sear for 1 minute on each side.
Use tongs to flip the steak to avoid piercing it and losing juices.
Continue grilling the steak for 6 minutes for medium-rare, flipping halfway through.
Use a meat thermometer to check the internal temperature for accuracy.
Remove the steak from the grill and let it rest for 5 minutes before slicing.
Resting allows the juices to redistribute, making the steak juicier.
Slice the steak against the grain and serve immediately.
Slicing against the grain ensures tender bites.
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