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Ingredients
2 (1 1/2� thick) New York Steaks
Olive oil to coat steaks
1 Random measure* oregano
1 Random measure* season salt
1 Random measure* fresh ground black pepper
*A random measure means whatever what ever amount you feel like using
Instructions
Prepare steaks by rubbing both sides liberally with olive oil; use as much as necessary to completely cove steaks. Sprinkle seasonings on both sides of steaks until you like what you see.
Light the barbecue and allow to become very hot.
Follow the timing sequence below closely. (Use a kitchen timer).
Timing Sequence
0 Minutes: Place steaks on grill over high heat.
2 Minutes: Turn steaks for the first time.
4 Minutes: Turn steaks for the second time, being sure to also rotate steaks to ensure nice
cross hatch grill marks. Close grill cover and reduce heat a bit.
5 Minutes: Open lid to allow flames to build.
8 Minutes: Turn steaks for final time, again being sure to rotate to ensure cross-hatch pattern.
Put lid on grill to cool fire a bit.
9 Minutes: Open lid again.
12 Minutes: You now have steaks grilled to a very nice medium doneness. Quickly remove
Steaks and place on a platter and transfer to individual plates.
CHEF'S NOTES:
Okay, now for the obvious question:� Do you really have to be this anal about timing?? Of course not, especially if your guests prefer steaks done more or less than medium, or if you have thinner or thicker steaks.�However, this formula is a good benchmark to use if you have the type of steaks I describe.
No matter how done you want your steaks, be sure to cook them over a strong open flame for at least 2 minutes per side to really sear them well.� Don't worry if the flames look like they're going to turn the steaks into hockey pucks.� Unless you have a true inferno, they'll be fine.� If you're still worried, put the lid on to calm (but not extinguish) the flames a bit before you start cooking.
Once you've seared the steaks well adjust the subsequent grilling times to satisfy your specific doneness preferences.� But don't overcook, which is all too easy to do! � A medium-well to well-done steak will take only about 2-3 minutes more than what I've specified; a rare steak about 2-3 minutes less.