• 2 twelve-ounce NY strip, filet mignon or rib-eye steaks, thick cut, Prime, Grass fed, Hormone free, Organic, Local

  • Sprinkled sea salt and freshly ground black pepper, to taste


  • 1.

    Preheat your BBQ grill to high. Season the steaks generously with the salt and pepper. Lay the seasoned steaks on preheated grill at a 45° angle to the bars, until grill marks appear, about 3-4 minutes. Rotate them 90° in the opposite direction to an opposite 45° angle. This will create the characteristic crosshatch pattern of a great steak house. Continue grilling and searing for another 3-4 minutes. Flip the steaks, repeating the crosshatching on the other side. Cook for a total of 12-16 minutes for medium-rare. It’s perfectly OK to sneak a peak to see if it’s done. Every chef does that the first day on the job.

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