How to cook the perfect steak

• Use beef you’ve just bought or that has been refrigerated for up to three days, not meat that has been frozen.
• Preheat the grill on high for at least 10 minutes. Clean and oil the grates.
• Trim excess fat from the steak. Then season meat with freshly ground pepper and kosher or coarse salt, using a little more salt than usual since some will drip off during cooking.
• To get those great grill marks, place the steak diagonal to the grates facing left (10 o’clock)
• Then cook the same side on the right diagonal (2 o’clock)
• Flip the steak and repeat the previous two steps.
• Keep the lid closed while cooking.
• Grill a boneless steak, such as rib-eye or sirloin, 25 to 35mm thick, for 90 seconds for each step if you prefer rate meat.
• Steak with a bone, such as a porter-house, should be grilled for 2 minutes per step for rare.
• Add 30 seconds per step for medium-rare. Cook for 3 minutes per step for medium-well. Remove steak from the grill.