Make Fire up Those Grills!
Simplicity at its best! Grilled steak. For juicy meat and a great crust, have your steaks cut a little thicker. While taking a little more time to grill to a medium rare in the inside, a thicker steak will also have time to develop a nice crusty sear on the outside. Mmmmmm!
Grilled Steak
Serves 4
Total time; 30 minutes
Ingredients
4 1 1/4 inch to 1 1/2 inch thick bone in Rib Eye steaks (New York strip steaks, about 12 ounces each, filet Mignon's, 8 to 10 ounces each, trimmed, will work as well.
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tbsp of Tarragon,divided
Preparation
About 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 the olive oil and season liberally with salt and pepper lightly sprinkling the tarragon evenly on both sides. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Plating/Presentation
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with your favorite steak sauce, a sour cream and horse radish sauce, a Pico De Gallo or Chimichurri sauce.
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