Coarse kosher salt, fresh ground coarse pepper and olive oil... Its my belief that the oil helps sear the meat and seal the juices in.
Room temperature prior to hitting the grill...
I like thick cuts medium rare to rare so 2 mins, rotate 90 degrees for another two minutes flip, two minutes rotate 90 degrees and remove after another 2 mins... This gives the nice cross-hatch grill marks and char. Tongs only !
We always let them rest with a little foil on them for 4 - 6 minutes...
Hydro
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