The Deen Brothers’ Perfect Grilled Steak

WINE PAIRING: BERINGER FOUNDERS’ ESTATE PINOT NOIR

Tip: For the best grilling results, use a meat thermometer to test for desired doneness.

Ingredients:

• 2 (1-1 1/2-inch thick) T-Bone steaks
• Kosher salt and freshly ground pepper

Notes for cooking the perfect steak:

1. Always start with the best quality meat you can afford. Purchase steaks that have a good amount of evenly distributed marbling (marbling is the white fat you see running through the meat and what helps give it it’s flavor and keeps it moist). Your steaks should be a light red color.
2. Size does matter! Have your steaks cut to a 1-1 1/2-inch thickness.  Any thinner, and the steak will dry out quickly when cooked.
3. Allow the steak to sit at room temperature for 20-30 minutes prior to cooking. A cold steak will contract when it hits heat and will cause it to be tough.
4. Always pat steaks dry before cooking. If you don’t dry your steak, you will be steaming the meat.
5. Season your steaks no more than 30 minutes prior to cooking (preferably right before cooking). Salt will draw out the moisture in the meat and make it wet which will steam the meat when cooking. Remember, a good quality steak doesn’t need much or any seasoning.
6. Coat your grill with a non-stick cooking spray and heat to hot.
7. Only turn once! Grill steaks for 3-4 minutes per side.
8. Remove steaks from the heat 5 degrees before they reach your desired doneness (they will continue to cook after being removed from the heat).

   - rare: 120º F
   - medium-rare: 125-130ºF
   - medium: 130-135ºF
   - medium well: 135-140ºF
   - well: 140ºF and above

9. Always let steaks rest for 5-10 minutes prior to cutting.

Serves 2 | Prep Time: 1 min | Cook Time: 8 min | Difficulty: Easy