1: Collect the necessary Ingredients

Planning, when it comes to cooking, entails gathering all of the necessary ingredients. Select salt, black pepper, any inch of thick beef steak, olive oil, unsalted butter, fork, tongs, chopped fresh rosemary leaves, and a small bowl or pan are all necessary in order to be able to grill a thick steak to medium-rare.

2: Keep the steak aside after removing it from the fridge.

A refrigerated fridge is always frozen and cannot be cooked without defrosting. This is due to the fact that the heat would not reach the middle of the steak, resulting in a raw center. For your steak to be done evenly, an hour to when you want to cook, take your steak from the refrigerator in order to give space for the heat to enter all the sides of the steak. Wrap the steak with a paper towel to absorb any extra ice water. After the ice has melted, wipe the steak with a dry paper towel to remove any remaining water.

3: Steak is seasoned

Apply canola or olive oil to both sides of the steak with a meat brush. Then, according to your preferences, season with kosher salt and black or red ground pepper. Shake off any extra salt and pepper from the steak. Allow for the oil and seasonings to absorb for around 5 minutes.

4: Heat the Grills in the Oven

To eliminate any leftover rust and grime from prior grilling, clean your charcoal or gas oven grills. Before, not after, igniting the oven, smear the grill rack with a little vegetable cooking spray. After igniting the oven, smearing the grills may generate flames, which could burn you. Preheat the grill on high heat using an oven. Using the chart below, determine whether to cook the meat on direct or indirect heat and for how long, depending on the thickness and desired doneness. Trim excess surface fat off steaks if cooking with direct heat to avoid flare-ups.

5: The Steak should be put on the Grill

Sear the meat for 3 minutes over a hot grill. If the surface of the steak begins to crust too quickly, flip it and sear for another 3 minutes. If the steak is browning too quickly, remove it from the heat, flip it over and cook for no more than 1 minute. Beyond that, the steak will become harder and drier as it progresses from medium-rare to medium or well done. Use a meat thermometer to check for doneness while grilling; the steak loses its fluids as a result of this, and it becomes tough. Feel the area around your thumb by folding your middle finger. For a medium-rare steak, the texture should be similar. Remove the steak from the grills and set it on a wooden chopping board once it has reached medium-rare doneness.

6: Serve

Allow 5 minutes for the steak to rest before slicing it into 1/4- to 1/2-inch thick slices. The time between cooking and serving allows the liquids to settle, resulting in a flavorful, juicy steak. Then, enjoy eating a wonderful piece of your favorite steak by serving the steak with smoked rosemary or thyme leaves.