Method

• IMPORTANT:

  As soon as you get home with the steaks, preferably the day before you cook, remove from packaging and coat all sides generously with salt. Pepper can be added too. Be liberal with the salt as most of it will cook off but it will help to tenderize the meat. Wrap in parchment paper and put in the fridge.

• 30 minutes before cooking, remove the steaks from the fridge and let equilibrate to room temperature

• Preheat the grill on high, 450-500 F

• Cook the steaks for 5-7 minutes each side. I prefer to use a steak thermometer. 135 deg F in the center is medium rare. 155 deg F in the center is well done.

• Remove the steaks from the grill and let sit for at least 10 minutes before cutting/serving. This is critical to let the juices re-absorb into the steak and provide the best possible flavor.