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Heat a charcoal or gas grill until hot (you should barely be able to hold your hand 3 or 4 inches from the fire) or preheat the broiler and put the rack 3 to 4 inches from the heat. Trim fat from steak. Score both sides of steak in a diamond pattern by make shallow diagonal cuts at 1-inch intervals. Let steak stand at room temperature for 30 minutes, pat it dry with paper towels, and sprinkle both sides with salt and pepper.
Grill or broil the steak until nicely browned, 3 to 4 minutes per side. Move the meat to a cooler part of the grill (or to a lower oven rack) and grill or broil another 5 minutes, turning once. Insert an instant-read thermometer to check for doneness; you want it to be 145 to 160°F. for medium-rare to medium doneness. Cover and let rest for 5 minutes before cutting across the grain into thin slices.