Published May 1, 2008. From Cook's Illustrated.
For a grilled steak recipe that would produce meat with a dark (but not blackened) crust, smoky aroma, and deep grilled flavor, we first seared the meat directly over the hot fire, then gently finished cooking it over indirect heat. Positioning the meat so that the tenderloin always faced the cooler side of the grill prevented that portion from becoming tough and dry. Salting the meat in our grilled steak recipe boosted flavor from crust to bone.
We highly recommend thick steaks, but if grilling thinner steaks (3/4 to 1 inch thick), reduce the kosher salt to 1
tablespoon (or 11/2 teaspoons table salt) and the pepper to 11/2 teaspoons. Cook the steaks, as directed below, over
the hotter part of the grill with the lid down for about 3 minutes per side for rare to medium-rare, or about 4 minutes per
side for medium.
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