The Perfect Steak
(courtesy of David Holman, executive chef of Charlie Palmer Steak Reno. Serves 2 to 4)
Begin with 16- to 18-ounce, bone-in prime New York steak that is marbled and at least two inches thick.
If cooking on charcoal grill, pile coals to one side and heat until super hot. To add woodsy flavor, sprinkle hickory or applewood chips over coals. If using gas grill, heat one side of grill to extremely hot. Remove steak from refrigerator, season it to taste on both sides with steak salt (see recipe below) and allow it to warm to room temperature (about 20 minutes).
Place steak on hot side of grill and sear it for 3 to 6 minutes on each side, making grill marks on meat. Move steak to indirect heat side of grill and close lid. If using a gas grill, turn off gas. Cook for 5 minutes for medium rare and 10 to 15 minutes more for medium to well done.
Remove meat from grill and allow it to rest for at least five minutes before slicing or serving. Resting allows meat to relax and juices to redistribute. This steak can be halved to serve two people or cut into diagonal slices and served on a platter along with grilled vegetables for 2 to 4 people.
Steak Salt
1 cup sea salt
1 tablespoon ground black pepper
1 tablespoon paprika
1½ tablespoons garlic powder
½ tablespoon white pepper
½ tablespoon onion powder
l/8 tablespoon celery seed
Mix all ingredients evenly and keep on hand in spice cupboard.
