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• 4 Choice Grade NY Strip Steaks or the best of both worlds some Porterhouses

1. Let your steak reach room temperature before grilling. I seriously doubt your steak will rot in less time than it took to bring them home.
2. Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". You are cutting through a line of gristle that might cause your steak to curl when heated.
3. Season. slather on some olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you but a great steakhouse style steak will have something special rubbed into it!
4. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill. If you are grilling when it's below freezing outside you'll have to take more time to warm up your grill of course.
5. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.
6. Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
7. Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.
8. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy. I'm not kidding with this! Try it and see. Try to remember also that the steaks will continue to cook after you remove them from the grill. So take them off when they feel less done than the doneness you want them served.
   
9. ETC. I usually like to use some sort of dry rub on a nice piece of steak. However you really don't want to overdo this part to take away from the taste of the meat. Try just seasoning just one side of the meat ONLY. Put the unseasoned side first on the lubed up grill surface. This will let the juices that are rising to the top draw in the seasoning for best flavor.