Grilled Strip Steak

NOTE: Strip steaks (also called top loin), either on or off the bone, are our first choice for grilling individual steaks. You may also use rib eye steaks. (See figures 12 and 13, for descriptions of each steak.) This recipe yields four large servings. If you would rather limit portions to 8 ounces, grill two 1-pound steaks, slice them, and then serve each person half a steak. Serve as is or with one of the compound butters.

INSTRUCTIONS:

1. Build a two-level fire (see figure 4). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.

2. Sprinkle both sides of each steak with salt and pepper to taste. Grill, uncovered, over very hot fire until well browned on one side, 2 to 3 minutes. Turn each steak; grill until well browned on second side, 2 to 3 minutes. (If steaks start to flame, pull them to cooler part of grill or extinguish flames.)

3. Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, then serve immediately.