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Guide to Grilling the Perfect Steak
Trim the fat from the meat to about 8 inch and allow the steak to stand at room temperature for about 30 minutes for even cooking. While your meat comes to room temperature, prepare the grill for direct grilling over high heat. Arrange the grill rack four to five inches over the fire for thin cuts of meat, like flank or skirt steak, or six to seven inches for a thicker steak, like sirloin. If you are using a charcoal grill, arrange coals so that the steak can be transferred to a lower heat, if necessary.

Coat the steaks lightly with oil, and sprinkle with kosher salt and freshly ground black pepper. Place the steaks on a hot grill rack and cook uncovered as directed below to desired doneness, turning the steaks only once halfway through cooking. If flare-ups occur, move the steak to a cooler part of the grill temporarily. You may want to remove your steak from the grill when it reaches an internal temperature 5 to 10°F below your final desired doneness depending on the size of your steak.
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Once removed from the grill, let the steak stand five to ten minutes to allow juices to redistribute throughout the steak and internal temperature to rise. Keep in mind that cooking times will vary according to individual grills, so having an instant-read thermometer on hand is a must to check for desired doneness.