Active Time

　　15 min

　　Total Time

　　45 min

　　Although this recipe is extremely simple, you need to be careful not to overcook the meat.

　　

Ingredients

Makes 4 servings

　　2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if necessary, at room temperature 30 minutes

　　1 1/2 to 2 teaspoons fine sea salt

　　1 teaspoon coarsely ground black pepper

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

　　

Step 2

Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes.

　　

Step 3

Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)

　　Cooks' note:

　　If you aren't able to grill outdoors, steaks can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, 12 to 14 minutes total. Let stand, uncovered, 10 minutes before slicing.