- Rib eye, Porterhouse, or NY Strip Steaks are perfect for grilling.
- Salt & Pepper for Seasoning
- Oliva! Ultra Premium Extra Virgin Olive Oil (I prefer a robust Coratina or Frantoio)
- Fresh Lemon
- Remove the steaks from refrigerator 1 hour before cooking so that they are room temperature before grilling.
- Brush the steaks with Extra VIrgin Olive Oil (any Oliva! Ultra Premium EVOO or Oliva! Garlic Flavored Olive Oil).
- Lightly season with Salt & Pepper (or other seasoning of your choice). Go light on the seasoning as you want the beef flavor to shine after cooking. This should also be done in advance, especially if using salt. Salt draws the moisture of the meat to the surface. The best steaks are salted at least 40 minutes in advance, allowing the moisture to seep back into the meat, instead of being immediately burned off if cooked right after salting
- Grill the steaks over direct heat until marked, about two minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until desired doneness; six to seven minutes per side for medium (cook slightly less for rare, slightly more for medium-well).
- Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with two teaspoons more olive oil and finish sprinkling the steaks with lemon juice.Let the steaks rest for about 10 to 15 minutes before carving into slices.
- To carve the steaks, cut the meat from the bone with the tip of a knife; it will separate easily and cleanly from the bones if you use short strokes and keep the blade as close to the bone as possible. Once the meat is cut free, carve it into slices.
- Keep the Olive Oil on the table as a condiment. There is nothing better than drizzling more EVOO over your steak while eating!