Steakhouse Steaks

Step 1: Trim most of the external fat from the steaks. Sprinkle steaks with salt and paper and let rest in the refrigerator, uncovered for one hour.

Step 2: Set up grill (gas grill set to about 225 degrees F). Place the meat on the indirect zone and cover. After 10 minutes, flip the meat and re-cover. After 5 minutes more, check the internal temperature with meat thermometer. The exterior color should be tan. When the interior temp reaches 110 degrees F (about 5 more minutes), move the meat off the grill and set aside.

Step 3: Prepare the grill to sear the exterior. On a gas grill heat a sear burner or turn the burns up to high heat (on charcoal grill, bunch the coals together to create a direct zone).

Step 4: Pat the meat dry and place it over the hottest part of the grill, uncovered, and as close to the heat source as possible. Each side will take 3-5 minutes to become evenly dark. When the interior temperature reaches 130 degrees F for medium rare, remove from the grill. Slice steaks across the grain and reassemble on a platter to serve immediately.