I used Rib Steak because I think it’s the most flavourful because of all the marbling, but you can use any steak you like. This recipe has no rubs or sauces, if you have a good cut of meat you shouldn’t have to disguise it you should let the flavours speak for themselves. 

Ingredients:
Steak
Salt
Pepper (fresh ground preferably)
Butter (optional) 

Directions:
You’ll notice from my pictures that I have used a grill pan, living in a condo I don’t have access to a barbecue but I find the grill pan does a fine job and it can be used all year round, but if you have a barbecue go ahead and use that.

Take your steak out of the fridge half an hour before you’re ready to make it, steak should be room temperature and not fridge cold, otherwise the moisture will escape it quicker. 

Seasoning your steak: here’s a little background information, most recipes will tell you to add pepper to your steak before cooking but to salt your steak once it is cooked and ready to be served. The reasoning behind this is very simple, salt makes the moisture in the meat come to the surface, which is then burned off or drips off your steak during
cooking, causing your meat to become tough. 

Here is the exception, if you salt your steak and let it sit while it comes to room temperature (at least 30
minutes) the moisture comes to the surface, but then sinks back into your steak, taking with it some seasoning into your meat. This should be your rule of thumb, if you have time to season your steak and let it sit for at least half hour, then add salt and pepper before grilling. If not, season your steak with pepper and sprinkle with salt before serving. Season to your preference, but be generous with salting your meat. 

 
 

 

Grilling your steak: make sure your pan/bbq is nice and hot, you should hear a sizzle when the steak hits the grill. If using a grill pan you can add a tiny bit of butter or cooking spray on the pan before adding the steak. Once you put your steak on to the grill, DO NOT flip it over until it is completely cooked on one side. Flipping it over excessively will cause you to lose precious juices from your steak, making it tough and dry. 

Once your steak is done on one side, flip it over and cook thoroughly on the other side. Again, do not flip or move the steak once you have flipped it. Another important thing to note is that you should never cut or pierce your steak, use tongs to flip your steak, never stick a fork into it in order to flip it. If you do not have tongs use a flipper/spatula. 

When your steak is cooked to your preferred doneness remove from grill and let it rest for at least 5 minutes before serving to ensure it does not bleed and you do not lose all its juices into the plate. 

Here are some general cooking guides for you:

1/2” to ¾” thickness

  • 2 to 3 minutes each side rare
  • 3 to 4 minutes each side medium rare
  • 4 to 5 minutes each side medium
  • 5 to 6 minutes each side medium well

1” to 1 ½” thickness

  • 3 to 4 minutes each side rare
  • 4 to 5 minutes each side medium rare
  • 5 to 6 minutes each side medium
  • 6 to 7 minutes each side medium well