How to grill a perfect steak in the kitchen

I got tired of using the propane barbecue. In my opinion, there just isn't any advantage. Don't get me wrong, I love to kick on the BBQ, but if I'm going to go to all that work, I'd rather fire up the charcoal grill.

Grilling a steak on a charcoal grill can be very tasty, but if you don't have the time and want a very consistent great tasting steak, keep reading.

There's a few things you want to do, before tossing the steak on the grill. I take the steak out of the fridge at least an hour before grilling. Before doing this, I would constantly get purple undone centers. When I first pull the steak out, I heavily salt and pepper my steak. Nothing else is needed, steak tastes great, unless you overcook it.

Next is selecting the right pan. I prefer cast iron for most of my cooking. It has a great flavor and holds heat well. When cooking a steak, I want a hot pan that cleans up well when done.

I use a Le Crueset pan (here's what it looks like on Amazon):

I start with a medium low heat, and over 5 or 6 minutes work the pan up to a sizzling high heat.

I only cook my steaks for about 2 minutes per turn. For a total of 8 minutes. Usually I'm cooking a thicker cut ribeye of about 1.5" or a fillet of 2". To get those great grill marks, you need a preheated pan that will hold it's temperature. Turn the steak 90° cook 2:00 then flip, cook, turn 90° cook, rest. I always cover my steak on a warmed plate for 8 minutes or more. Sometimes, I'll toss a bit of butter on top of the steak as it finishes. Especially your leaner cuts, this really adds that richness you want.

Serve with some fresh vegetables and a nice bottle cab.