Swank Delmonico Steak
4 (1-pound) boneless rib-eye steaks, about 1-1 1/4 inches thick
pepper
Remove steaks from refrigerator and let sit at room temperature about 30 minutes.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Keeping the more tender sections of the steaks angled away from the hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes, turning steaks once midway. Serve steaks hot.
Source: “Born to Grill,” by Cheryl Alters Jamison and Bill Jamison.
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