Perfectly Grilled Steak

Learn which steaks are best for the grill and how to season and cook them to perfection.

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

Serves:  1-2

DIRECTIONS

1. PREP YOUR CHARCOAL GRILL
Always start with a clean grill. Brush away any food residue with a grill brush. Then lightly coat a bunched-up paper towel with olive oil. Using tongs, wipe the oil on 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 besttargot pixel-grill. Set wire or mesh grilling grate grate in place and heat grill until hot, about 3 minutes.

2. PREP THE Steak
Place the steaks on a paper towel-lined pan and pat dry. Too much moisture will prevent searing and cause flare-ups and smoke. (If your steaks are marinated, drain away the marinade and pat them dry.) Then allow the steaks to 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.