Fit for Company, Family Meal, Great Leftovers

Why is it that so often the steaks served in steak houses taste better than those we grill at home? The answer is not restaurateurs’ access to USDA Prime beef, because, in fact, most of them serve USDA Choice, just like you can buy at any good supermarket. The secret lies in the correct seasoning, the grilling technique, and the
final flavor enhancements. For a really great steak, cooked perfectly rare or medium rare on the inside and nicely seared and deep brown on the outside, start with a thick steak, 2½ to 3 inches thick, and let it warm for 2 hours at room temperature before grilling. A thick steak ensures that the exterior has a chance to develop a beautifully brown crust before the interior becomes overcooked, and bringing the meat to room
temperature makes for even cooking and a rosy hue throughout. Don’t skimp on the salt and pepper when you season the steak before cooking. The robust flavor of beef calls for a good dose of both.
Grilling a thick steak requires a two-step process: searing it directly over the fire and finishing it in a covered grill away from the fire (indirect grilling or grill-roasting—basically the same as roasting). Once your steak is cooked, you must resist the urge to cut into it right away: Let it rest for 10 minutes with a few pats of flavored butter melting over it. As far as what cut to choose, I prefer a bone-in rib eye because of its great beefy flavor and the added enjoyment of a bone to gnaw on. If you prefer another favorite steakhouse cut—porterhouse, T-bone, New York strip, top sirloin, or fillet.

Serves 4 to 6

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 1 2½- to 3-inch-thick bone-in rib-eye steak (2½-3 pounds)
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• Flavored Butter

INSTRUCTIONS:

RUB AND SEASON THE STEAK

• Rub 2 teaspoons of extra-virgin olive oil on both sides of the steak
• Season generously with 1½ teaspoons of salt and 1 teaspoon of freshly ground black pepper on each side
• Place the steak on a platter and let it rest at room temperature (66°F to 72°F) for 2 hours to bring the internal temperature of the steak up to 50°F to 60°F

GRILL THE STEAK

• Set up a charcoal or gas grill for indirect grilling
• Lightly oil the grill
• Place the steak directly over the hot coals or fire and grill for 2 to 3 minutes, or until deep brown
• If flare-ups arise, move the steak to the section of the grill with no fire and wait for the flare-ups to subside, then return the steak to the heat and continue searing it
• Turn and sear the other side for 2 to 3 minutes, or until deeply brown but not burned
• Move the steak to the section of the grill with no fire, with the bone facing the heat
• Cover the grill and grill-roast for 10 to 15 minutes, or until the internal temperature reaches 120°F to 125°F for rare, 125°F to 130°F for medium-rare, or 130°F to 135°F for medium

REST AND SERVE THE STEAK

• Transfer the steak to a warm serving platter and let rest for 10 minutes, loosely covered with aluminum foil
• After 5 minutes, place three ¼-inch-thick pats of the flavored butter on the meat
• Cut the meat from the bone and slice crosswise into ½-inch-thick slices
• Serve at once, spooning some of the melted butter over the slices