Perfectly Grilled Steak

• 1 1/2 lb boneless rib-eye or New York strip steak or filets mignons, split into 4 portions
• 2 Tbsp olive oil
• kosher or large-grind salt
• freshly ground black pepper

20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high.

Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 2 minutes (4 to 5 minutes for medium rare). Turn the steaks over and continue grilling for 2 minutes (5-6/7-8/9-10 minutes for medium-rare/medium/medium-well).

Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Makes 4 servings.