How to Pick the Best Steaks at the Grocery Store

Ingredients

• 1 steak Strip Steak (12‑16 oz, about 1½‑inch thick)
• 1 teaspoon Kosher Salt (coarse, for seasoning)
• 1 teaspoon Freshly Ground Black Pepper (to taste)
• 1 tablespoon Olive Oil (for brushing the steak)
• 1 tablespoon Unsalted Butter (optional, for basting)
• 1 clove Garlic (minced, optional)
• 1 sprig Fresh Thyme (optional, for basting)

Instructions

1. Bring steak to room temperature

   Remove the steak from the refrigerator, pat it dry with paper towels, and let it sit on a plate for about 10 minutes.

   Time: PT10M

2. Season the steak

   Brush both sides lightly with olive oil, then sprinkle the kosher salt and freshly ground black pepper evenly over the surface.

   Time: PT5M

3. Preheat the grill

   Heat the grill to high, aiming for 450‑500°F. Clean the grates and lightly oil them to prevent sticking.

   Time: PT5M

   Temperature: 450-500°F

4. Grill the steak

   Place the steak on the hottest part of the grill. Grill for 2‑3 minutes per side for medium‑rare, flipping once with tongs. If using butter, add the butter, minced garlic, and thyme to the steak during the last minute and baste.

   Time: PT8M

   Temperature: 450-500°F

5. Check doneness

   Insert an instant‑read thermometer into the thickest part of the steak; aim for 130°F for medium‑rare (it will rise about 5°F while resting).

   Time: PT2M

6. Rest the steak

   Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes.

   Time: PT5M

7. Slice and serve

   Slice the steak against the grain into ½‑inch thick strips and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

600

Protein

55 g

Carbohydrates

0 g

Fat

40 g

Fiber

0 g