- 4 rib-eye or New York strip steaks, 1 1/2 inches thick
- Salt and freshly ground pepper
- Olive oil
- Butter (optional)
Preheat grill or heavy frying pan or cast-iron skillet to medium-high. Pat steaks dry with a paper towel to remove moisture. Season liberally with salt and freshly ground black pepper.
If using the grill, brush oil onto the grilling rack to prevent the steaks from sticking. If cooking in a pan, heat olive oil, butter or some combination of the two. Sear the steaks--they should sizzle when they hit the surface--for about 2 minutes per side for rare. Turn the steaks only once, with tongs.
Move to indirect heat on the grill, close the lid and cook to desired doneness, about 2 more minutes for medium rare. Or, if searing in a pan, finish the steaks in a 450° oven to desired doneness. Let steaks rest 5 minutes before serving.