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Grilled Tuscan Steak with Olive Oil & Lemon

Source of Recipe


Cook's Illustrated, July/August 2003






List of Ingredients



• 2 beef T-bone steaks, each 1-1/2 inches thick
  
• 2 tsp kosher salt
  
• 1 tsp black pepper
  
• 3 Tbsp extra-virgin olive oil
  
• Lemon wedges for serving
  






Instructions



1. Build a two-level fire by stacking most of the coals on one side of the grill and arranging remaining coals in single layer on the other side. Coals have reached proper temperature when covered with a layer of fine gray ash. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use wire brush to scrape grate clean. Grill is ready when thick layer of coals is medium-hot. (You can hold your hand 5 inches above cooking grate for 3 to 4 seconds.)
   
   
2. Meanwhile, sprinkle each side of steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2-1/2 minutes per side. If steaks start to flame, move them to cooler side of fire. Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 7 to 8 minutes for medium-rare to medium.
   
   
3. Transfer steaks to cutting board and let rest 5 minutes. Cut into crosswise slices about 1/2-inch thick and drizzle with olive oil. Serve with lemon wedges.
   
   Makes 4 servings.