- Well marbled, aged rib-eye steak
- Lawry's Seasoned Salt
- Lawry's Seasoned Pepper
- Worcestershire Sauce
About an hour before you begin grilling take the steak out of the fridge and place it in a glass pie-dish, covering it with saran wrap. It's always best to grill your steaks at room temperature, so let them sit for a while. Once they begin to warm up, generously sprinkle the salt and pepper onto both sides of your steak. Let them sit another five minutes, then generously coat each side of the steak in Worcestershire. Let them sit another ten minutes or so, while you heat up the grill. Make sure you get all the old char off the grill before you start cooking. I like to use a cooking oil spray made specifically for grilling that doesn't flare up. Spray some of the oil onto the grates, then scrape them well with your grill cleaning tool.
Once the grill is clean, spray the grate with some more cooking oil. Turn the heat on high and close the lid to the grill. You want the temperature to get as hot as you can make it; at least 400 degrees. Using a long-handled fork, put the steaks over the hottest part of the grill. Close the lid for about 2-3 minutes. Lift the lid, move the steak out of any direct flame. Turn the steaks 45 degrees on the same side, and cook with the lid open another 2-3 minutes. Turn the steak over and cook for 2-3 minutes on the other side. Turn the steak another 45 degrees on the same side, and cook another 2-3 minutes. Remove the steak from the heat when they are done to your preference. All of the marbling should be rendered from the meat. When a steak is rare but warmed up, it will hang limply on the fork. When you can detect slight stiffness in the steak, its medium. When the steak is almost completely stiff it is well done. Let the steak rest on foil for at least five minutes before you serve it.
I like to serve mine with something green (like salad or asparagus) and something brown (like a loaded baked potato).