The grill might just be about the best thing to happen to a steak, and vice versa. There isn't much that tastes better than a simply grilled, crusty-on-the-outside, juicy-on-the-inside steak. For a perfect steak, grill it over high heat and don't touch it! As tempting as it may be to spear and flip your steak repeatedly, you need to leave it alone until a nice crust forms, pulling the meat away from the grill before you turn it over. After that, it's up to you!

Serves 4

4 (12-ounce) boneless rib-eye or New York strip steaks or filets mignons
2 tablespoons canola or olive oil
Kosher salt and freshly ground black pepper

1. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
2. Heat your grill to high.
3. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for medium-rare (an internal temperature of 135 degrees F), 7 to 8 minutes for medium (140 degrees F), or 9 to 10 minutes for medium-well (150 degrees F).
4. Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Grilled Steak with Balsamic-Rosemary Butter

A dab or two of herbed butter does wonderful things to simply grilled steak, infusing it with flavor and extra richness. The combination of these two Italian favored ingredients makes a big impression as the butter melts into the steak, lending balsamic's sweet tang and rosemary's piney note to every delicious bite. A butter such as this one is an easy way to add a touch of decadence and sophisticated flavor to any grilled steak.

Serves 4

2 cups balsamic vinegar
2 teaspoons whole black peppercorns
2 teaspoons honey
2 tablespoons chopped fresh rosemary leaves plus sprigs for garnish
12 tablespoons (1½ sticks) unsalted butter, slightly softened
1 teaspoon kosher salt
Perfectly Grilled Steak (page 25)

1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to ¼ cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary, and let cool to room temperature.
2. Combine the balsamic mixture with the butter and salt in a food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly. The balsamic-rosemary butter can be made 1 day in advance and stored, covered, in the refrigerator. Remove from the refrigerator 15 minutes before serving.
3. Top each steak with a few tablespoons of the butter and garnish with rosemary sprigs, if desired.

Copyright © 2008 by Bobby Flay. All rights reserved.