The Old Standby – Steak on the Grill

All you need is kosher salt, coarse-ground pepper, and a good ribeye, sirloin, T-bone, or other top-notch, pasture fed steak.

To cook:

  • Allow the steak to come to room temperature
  • Coat the steak with a dry rub or kosher salt and fresh, coarse-ground pepper to flavor
  • Grill to the desired doneness
  • Wrap the steak in foil and let it rest for 5-minutes before serving to allow the meat to reabsorb juices released during grilling

We like to mix up a creamy horseradish sauce (horseradish and sour cream) to serve with our steak.