Overview

• This method applies to all tender beef cuts, including ribeye, filet mignon, and NY strip steak, ensuring versatility for various preferences.
• Achieve perfect crosshatch grill marks by placing steaks at a 45° angle on the grill, rotating 90° for a diamond pattern, and repeating after flipping.
• Rest steaks for 5 minutes post-grill to allow carryover cooking and reabsorption of juices, enhancing tenderness and flavor.
• Use an instant-read thermometer for precise doneness; aim for 130°F for medium rare, or utilize the touch test as a manual alternative.
• Enhance flavor by topping resting steaks with compound butter, such as garlic parmesan, for a rich, savory finish.