Steak Premo Seared

By daviddsg

Ingredients

• Steaks
• Olive oil
• Favorite Steak Rub

Details

Preparation time 10mins
Cooking time 26mins

Preparation

Step 1

Bring steaks to room temperature

Lightly brush both sides with olive/veg oil

Season both sides with selected seasoning or rub (See my steak rub recipe)

Prepare grill for indirect/direct cooking. One side hot and the other side not.

Put a few dry mesquite chips on coals (they will start smoking)

Sear steaks over high heat for 2 minutes

Use tongs to rotate to create diamond pattern on presentation side – don’t pierce steaks

Flip steaks over after about 2 more minutes. Sear the 2nd side

Then move steaks to indirect heat side, close lid

Remove steak when it is 5 to 10 degrees below your target temperature.

RELY on thermometer for doneness. You can always put back on grill if under cooked.

1 ½ to 2 inch filet will need total cooking time of 11 – 16 minutes

Filet: 140 degrees for rare, 145 degrees for med rare, 160 degrees for medium

Ribeye: 9 – 14 minutes

T-Bone: Thicker the longer – rely on thermometer

Sirlion: at least an inch thick – A marinade will help this lean steak not to dry out. High heat for 5 min. rotate for char marks, finish grilling for 15 – 30 minutes, depending on thickness.

DO NOT skip this step: Let the meat rest under foil for 5 to 10 minutes before serving. This will allow the internal temperature to raise a few more degrees and allow the juices to settle back into the steak instead of running all over the plate.
Serve with (all/one) sautéed Mushrooms, onions, green peppers.