thick cut steaks (at least 1 1/2-in), cold from the refrigerator
salt and pepper
Steak Myths
Hardwood is better than briquets; both are better than gas. Hardwood can produce as much as 100 degrees more heat than briquets.
On a hardwood or briquet grill, leave the lid open for maximum heat. Closing the lid will starve the fire of oxygen.
Arrange your fuel to one side of the grill so that you can slow cook on the cooler side and then sear on the hotter side.
Slow cook your steaks first, then sear to finish.
Searing does not seal in juices. Cooking properly does.
Bringing the steak to room temperature has negligible effect on the cooking time or the finished product.
Using your sense of touch is not as accurate as an instant reading thermometer to judge doneness.
Instructions
If frozen, thaw the steaks 24 hours in the refrigerator.
If possible, leave your steaks on a rack in the fridge at least overnight and better for up to 4 days. The surface of the steak will be dry and will brown fast and well.
Salt your steak (with kosher salt) at least 40 minutes before cooking, and preferably several days before - use plenty of salt, more than you think is necessary. After salting, you'll eventually see moisture droplets on the surface of the steak. Wait until the droplets re-absorb into the meat, otherwise the steak will have a tough, stringy crust.
Cook the steak to 3-5 degrees from desired doneness using your choice of the following methods:
On the grill: Start on the cool side of the grill, flipping often to cook evenly from both sides and to prevent curling, then sear on the hot side of the grill.
In a skillet: Dry the steaks, then use a blazing hot skillet with a good bit of oil, flipping and basting often. Finish by adding butter and basting to improve color.
In the oven: Roast at 250 until nearly done, then sear in a blazing hot skillet with some butter.
In a sous-vide: Place the steak in a zip-lock bag, evacuate the air, and submerge in 130 water for 45 minutes to an hour. Dry the steak, then grill over hot coals or sear in a blazing hot skillet with butter and aromatics.
Remove from heat and let rest at least 5 minutes to allow the internal juices to distribute themselves evenly.