Preheat the skillet. Stick it in a 400-degree F oven for 20 minutes or heat it over a high flame for about 10 minutes. Test that the pan is ready by adding a drop of water to it. Generously salt both sides of each steak and place back in the refrigerator for ½ hour. Remove steak from refrigerator after ½ hour and allow steak to come to room temperature for another ½ hour. Dab the steaks dry with paper towel. Pre-heat grill to high heat. Place steaks on grill. Grill the steaks: When ready to grill, place the steaks on the grill grates at a 45 degree angle. Sear the steaks for 2 minutes. Rotate the steaks 90 degrees and sear for another 2 minutes. Flip the steaks and cook for another 2 minutes, or to your desired internal temperature. Combine the marinade ingredients in a large non-reactive bowl. Place the steak in the bowl and turn it, so it is completely coated with the marinade. (You can also place the steak and marinade in a plastic freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours or up to overnight. Elise Bauer. Directions Step 1. Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Instructions. Transfer sirloin steak to a plate at room temperature. Salt generously on both sides, leaving at room temperature for 45 minutes. About 10 minutes before you're ready to grill, brush olive oil on your grill grates. Then, preheat the grill to 450-500 degrees. otooGd. For a "Medium" Steak – Preheat oven to 475 degrees before you even start to season your steaks. Coat your steaks with salt and pepper, on both sides. Over medium to high heat, melt the butter in an oven proof skillet. When the butter is melted and has turned a golden brown, place the steaks into the skillet. Place steak onto a plate; coat with olive oil, rub with tenderizer, then gently rub with steak seasoning. Cover with plastic wrap and let stand for 20 minutes. Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate. Cook steak on the preheated grill until hot, slightly pink in the center, and beginning to firm, 3 to 5 minutes Add the steak, reducing the heat to medium. Cook for five to six minutes per side for one-inch-thick steaks. If the steaks become too charred on the outside before they reach a medium-rare temperature, transfer the pan to a 350° oven. Continue cooking until the steaks reach an internal temperature of 135°. Heat your egg to 600 degrees. Meanwhile, rub your steak with olive oil (to lock in moisture and adhere the spices), bourbon smoked sea salt, and ground bourbon smoked pepper. Make sure your grill grates are well oiled so the meat will not stick. Grill steaks on each side for 2 minutes. Next, shut the daisy wheel and bottom vent so no air can Thicker than 1" start with 5 minutes per side. Once done to your liking (I prefer venison on the rarer side) set in a glass baking dish and bring inside. Dot butter over the steaks, and cover the pan tightly with foil and let rest for 10 minutes. Add a splash of any type of vinegar to the pan juices. Now, let’s cook some steak! This part is pretty straightforward. Preheat your oven to 450 F. Place a cast-iron skillet into the oven while it preheats. Once it’s hot, remove the skillet, put it on the stove, turn the burner up to high heat and add a little clarified butter or oil (about one tablespoon).

how to cook a steak grill