Grilled Steak

Ideally, you should be using a fresh piece of meat that isn't frozen. Remove the steak from the refrigerator approximately 30 minutes prior to grilling. This allows the steak to reach room temperature which, in turn, insures even cooking.

Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. Apply the rub soon after the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill and the more that will remain on the steak.

While the steak is warming to room temperature, prepare your grill. Always use a hot grill when grilling steak. If you use a gas grill, preheat on high for about 20 minutes. Charcoal grills will need to have enough coals to cover an area a few inches larger on all sides than the steaks going on the grill. The grill will be ready to go when the coals have all ashed over and you can't hold your hand an inch or two over the grill surface more than a second.

Place your steak on the center of your hot grill. Let the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes depending on the type of cut and its thickness. When the down side is gray and seared, turn the steak over and let it cook an additional three to six minutes. Again, the time will depend on cut and thickness. Turn the steak once and only once! Don't fiddle around with it. Leave it be and let it cook. When the other side is gray and seared, check the steak for the correct level of "doneness" by making a small cut across the grain of the meat. Remember, you can always throw an undercooked steak back on the grill, but once a steak is overcooked, it's ruined. If the steak is done, take it off the grill and let it sit for about five minutes before serving.

Grilling Chart

Rare: 120 to 130° F internally, bright red center, pinkish toward edges

Medium Rare: 130 to 140° F, dark pink center, light brown toward edges

Medium: 140 to 150° F, light pink center, brown edges

Medium Well: 150 to 160° F, not pink at all

Well Done: 160° F, uniformly brown throughout

Thickness	Rare	Medium Rare	Medium	Well Done
1/2"	First side: 2 min Second side: 2 min	First side: 3 min Second side: 2 min	First side: 3 min Second side: 3 min	First side: 5 min Second side: 3 min
1"	First side: 5 min Second side: 3 min	First side: 5 min Second side: 4 min	First side: 6 min Second side: 4 min	First side: 8 min Second side: 6 min

Source: http://www.edhow.com