 | | Directions | | Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your trill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 - 5 minute4s. Turn the steaks over and continue grilling for 5 to 6 minutes for medium-rare (an internal temperature of 135 degrees F), 7 to 8 minutes for medium (140 degrees F), or 9 to 10 minutes for medium-well (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before serving. |
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| Ingredients | | - |  | 4 boneless rib-eye or New York strip steaks or filets mignons (12 ounce ) |
| - | | 2 tablespoons canola or olive oil |
| - | | Kosher salt and freshly ground black pepper |
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