I don’t cook steak very often; but when I do, I choose grass-fed, organically raised beef and cook it on a grill over a wood or charcoal fire. A fine cut for steak is rib eye on the bone; a rib eye steak that is 2 to 2 1/2 inches thick will grill beautifully, crusty on the outside and pink and juicy on the inside, and there will be plenty of meat for two servings. Porterhouse steak is another substantial cut that serves two. For serving more people, try such flavorful, less expensive cuts as hanger steak, skirt steak, sirloin, and flatiron chuck steak. Individual fillet or tenderloin steaks are the most tender.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
Step 2
Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.
