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Nutrition Facts
Serving Size 1 (9g) Recipe makes 2 servings
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Lobel's Guide to Grilling The Perfect Steak

Recipe #43779 | 30 min | 30 min prep | add private note

⁽⁵⁴⁾ RATE IT NOW Print Recipe

By: yooper
Oct 22, 2002

From the famed Lobel Brothers Butchershop in New York. Not really a recipe, but a guide to grilling or broiling a perfect steak!

SERVES 2 -4 (change servings and units)

Ingredients

steak, cuts of your choice
coarse salt or kosher salt
extra virgin olive oil

Directions

1
Meat should always be at room temperature before it is cooked.
2
Remove your steaks from the refrigerator at least half an hour before you are ready to cook.
3
Preheat broiler or grill to maximum temperature.
4
Rub both sides of the steaks with coarse or kosher salt and pepper.
5
Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
6
Turn the steaks after 2 to 3 minutes.
7
After the steaks have been seared on both sides, remove from the heat, and brush both sides with extra virgin olive oil.
8
This will help form the crust that adds the touch of perfection.
9
Return the steaks to heat and cook on both sides to a desired doneness.
10
Transfer to warmed dinner plates or a platter, and let rest five minutes before serving.

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Featured Reviews for This Recipe

From: mommyoffour

On Aug 21, 2009

Great steak. We had this the other night and we loved it. Simple, yet lets the steaks true flavors come out. Thank you for posting.

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From: lizbits

On Aug 10, 2009

Hooray! I have the perfect way to get that steak with the lovely seared crust on the outside but juicy and perfect inside. We do all our steaks this way now, though we usually avoid the salt and use a steak butter (softened butter, 1/2 T per serving, mixed with 1 tsp favorite steak seasoning). Thanks for posting!

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From: highcotton

On Mar 6, 2004

yooper, in all honesty, I'll have to admit that I'm reviewing this without personally trying it — but I have it on good authority that it's terrific. One of my sons was planning to cook steaks for some friends the other night. He's pretty good on the grill, but he'd never cooked anything quite so expensive before (fillets) or cooked for so many people (9 or 10). He was, understandably, a little nervous about hosting his first 'real' dinner party and called to ask for advice. I told him I'd been meaning to try your method because it sounded fab. Emailed it to him, and he tried it. Even though he'd bought an incredibly generous amount of beef, there wasn't a morsel left over. His friends officially crowned him Steak King, swearing they'd never had a better one. He asked me to please thank you for making him look so good.