![]() Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes before slicing and serving.Use tongs to flip the steak over halfway through the cooking time and use a meat thermometer to monitor the internal temperature.Once the grill is at a temperature over 500 degrees F., place the steaks on the grill grates directly over the flame and cook for 2-3 minutes per side for rare to a medium-rare (120 F-135 F), or until they reach your desired level of doneness (see the full chart below).Lightly oil the outside of the steak with olive oil and then season the steaks generously on both sides with salt and black pepper.Pat the steak as dry as possible with paper towels and let them sit at room temperature for about 15-20 minutes. Remove the flat iron steaks from the refrigerator and remove them from the marinade.Preheat your grill to high heat (any gas grill or charcoal grill will work for this recipe). ![]() Remove the steak from the marinade and discard the excess marinade to prepare it for grilling.Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours for maximum flavor. ![]() ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |