This isn’t a recipe per-say but more my guide for cooking a fabulous steak.

First you need a good cut of steak, this is personal preference but try to get one with good marbling in it. Fat is your friend here and will help make the steak juicy and delicious.

Once you get your steak you will want to salt the steak heavily, probably more than you think you need.

Now the most important and also hardest part, leave the steak on the counter for at least 45 minutes but I like to shoot for an hour. This gives the salt a chance to draw out the moisture and melt and the steak to reabsorb that salty moisture back into the meat. Don’t skip this step, its the most critical step.

Prep your grill for high heat and let it come up to temperature, maybe 10 minutes or so.

Now sear your steaks, I do 4 minutes on each side and I keep flipping every 4 minutes until the internal temperature hits about 5-7 degrees less than what I want. For example I prefer medium rare steaks and I usually pull them off right as they are hitting 125-126.

Stick the steaks on a plate and cover loosely with foil to let them finish cooking, at least 5 to 10 minutes. This rest will also allow the juices to absorb and redistribute and will ensure your steak is perfectly cooked.

After that grab a nice beer and enjoy!