Perfectly Grilled Steak

Learn which steaks are best for grilling and how to season and cook them perfectly.

INGREDIENTS

Filets Mignon (8 to 10 ounces each), trimmed
Kosher salt ------ 1/2 tsp
Freshly ground black pepper ------ 1/2 tsp
Rapeseed or extra virgin olive oil ------ 2 tsp

Servings: 1-2

DIRECTIONS

1. PREPARE YOUR CHARCOAL GRILL
Always start with a clean grill. Brush off any food residue with a grill brush. Then lightly coat a rolled-up paper towel with olive oil. Use tongs to wipe the oil onto the grates. Don't let the oil drip—you only need a little. After connecting the gas tank and opening the gas valve, use the igniter to ignite the bestargot Pixel grill . Insert the wire or mesh cooking grate and heat the grill until hot, about 3 minutes.

2. PREPARE THE STEAK
Place the steaks on a paper towel-lined pan and pat dry. Excess moisture prevents them from burning and causes flames and smoke. (If your steaks are marinated, drain the marinade and pat them dry.) Then let the steaks come to room temperature for 20 minutes. This helps them cook more evenly.

3. Grilling time
Meanwhile, generously season the steaks with kosher salt and freshly ground black pepper on both sides. Place the steaks on the hot side of the grill. When a hard sear forms in about three minutes, rotate the steaks a quarter turn to create grill marks and cook for another three minutes. Flip the steaks to cook the other side, rotating them a quarter turn halfway through. If the steaks are burning before cooking to your preferred doneness, move them to the cooler zone to finish up.