Step 1: Bring meat to room temperature, approximately 30 minutes out of the refrigerator.
Step 2: Heat the grill to high heat with the lid closed.
Step 3: Season with salt, pepper (and cayenne if you like it spicy) and coat with butter. Sage, rosemary and Thyme also go very well with steak.
Step 4: Place the steak on the grill and close the lid. Do not move the steak until it is well marked and has a light char, about 3 minutes.
Step 5: Turn steak 90 degrees for another 3 minutes.
Step 6:Flip the steak with tongs and base the hot surface with butter. Cook steak for another 3 minutes, flip 90 degrees and continue to cook for another 3 minutes.
Step 7:Continue to flip until desired doneness achieved, basting the meat with butter each time you flip.
TIP: 3-3-3-3 Method: 3 minutes turn 90 degrees 3 minutes flip and repeat.
Choosing high quality ingredients is also extremely important. I place a great deal of importance on choosing grass fed beef that has some evidence to be healthier than grain fed beef, so if you can always try and go to your local butcher who can point you in the right direction. If you aren’t lucky enough to have a local butcher that you can turn to then I find that Muscle Food are the next best alternative with their Irish grass fed steaks and they are very cost effective. You can find a list of Muscle Food discount code sites from Google.
Different Meat and Steaks, Different Cook Times
(times reflect steak at medium-rare)
Boneless Steak 8 – 14 minutes, 12 – 18 minutes for medium, turning once.
Bone-In Steak 7 – 14 minutes, 11 – 18 minutes for medium, turning once.
Flank Steaks: 8-10 minutes
Tenderloin Fillets: 10-12 minutes
Rib Eye & NY Striploins: 10-12 minutes
Steak Kebabs: 8-10 minutes
Chicken Breasts: 12-15 minutes (6 minutes per side)
Chicken Kebabs: 8-10 minutes
Fish Fillets: 4-6 minutes
Shrimp: 5-7 minutes