This recipe is for anyone looking for basic steak grilling instructions -- the recipe comes from Lobel's, a fourth-generation butcher shop on Madison Avenue. If you can grill a steak well, you hold the key to countless winning dinners.
Reprinted from THE ESSENTIAL NEW YORK TIMES COOKBOOK: Classic Recipes for a New Century by Amanda Hesser. Used with permission of publisher, W. W. Norton & Company, Inc.
|Vegetable-oil cooking spray||Olive oil|
|1 hanger steak (about 2 1/2 pounds), trimmed and center vein removed||Kosher salt and freshly ground black pepper|
Prepare a charcoal or gas grill (set on high). Lightly spray the grill rack with cooking spray. The coals are hot enough for grilling when you can hold your palm 4 inches above them for only 3 seconds.
Brush the steak with olive oil and generously season both sides with salt and pepper. Gently press the salt and pepper into the meat.
Sear the meat for about 1 minute on each side, then grill for 12 to 15 minutes, depending on the thickness of the steak. Turn the steak frequently during grilling. If the thin end of steak cooks before the wider end is done, position the steak so that the thin end is on the edge of grill. Cook to desired doneness: a rare steak is done when an instant-read thermometer inserted in the center reads 130 degrees.
Transfer to a cutting board and let the steak rest for about 5 minutes before slicing.
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