Grilled Strip or Rib-Eye Steaks

By norsegal8

Strip and rib steaks, on or off the bone, are our first choice for individual steaks. A steak that’s between 1 1/4 to 1 1/2 inches thick gives you a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak becomes too thick for one person to eat. If your guests are more likely to eat only an 8-ounce steak, grill two 1-pounders, slice them, and serve each person a half steak. The most accurate way to judge doneness is to stick an instant-read thermometer through the side of the steak deep into the meat, so that most of the shaft is embedded in the steak. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.

Ingredients

• 4 strip steaks or rib steaks, with or without bone, 1 1/4 to 1 1/2 inches thick (12 to 16 ounces), patted dry

Details

Servings 6

Preparation

Step 1

1. Light a large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a two-level fire by stacking most of the coals on one side of the grill for a medium-hot fire and arranging the remaining coals in a single layer on the other side of the grill for a medium-low fire. Set the cooking rack in place, cover the grill with the lid, and let the rack heat up, about 5 minutes. Use a wire brush to scrape clean the cooking rack.

2. Meanwhile, sprinkle both sides of the steaks with salt and pepper to taste. Grill the steaks, uncovered, over the hotter part of the fire until well browned on one side, 2 to 3 minutes. Turn the steaks; grill until well browned on the other side, 2 to 3 minutes. (If the steaks start to flame, pull them to the cooler part of the grill and/or extinguish the flames with a squirt bottle.)

3. Once the steaks are well browned on both sides, slide them to the cooler part of grill. Continue grilling, uncovered, to the desired doneness, 5 to 6 minutes more for rare (120 degrees on an instant-read thermometer), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).

4. Remove the steaks from the grill and let rest for 5 minutes. Serve immediately.