Time: 30 min.
Complexity: easily
Quantity: 4 steaks

To ensure perfectly juicy and flavorful grilled meat, choose steaks of the specified thickness, with a thin rim of fat. Remove them from the refrigerator and let them sit at room temperature. Then brush them with olive oil, salt, and pepper. These seasonings are enough to enjoy the amazing beef flavor. The key to a perfect steak is also getting the meat to the correct temperature. Therefore, when grilling, use a meat thermometer to avoid overcooking. Finished steaks should also rest for a few minutes before serving.

Ingredients:

• 4 boneless striploin steaks, 3-4 cm thick (approximately 350 g each) or filet mignon (220-280 g each), trimmed
• 2 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• About 20 minutes before frying, remove the steaks from the refrigerator, cover and let them come to room temperature.
Step 2
• Preheat the grill to high heat. Brush the steaks on both sides with olive oil and season generously with salt and pepper. Place the steaks on the grill and cook until golden brown and lightly charred, 4 to 5 minutes.
Step 3
• Turn over and continue cooking for another 3-5 minutes for medium rare (internal temperature of the meat will be 130°F), 5-7 minutes for medium (140°F), or 8-10 minutes for mostly well done (145°F).
Step 4
• Transfer steaks to a cutting board or platter, cover loosely with foil and let rest for 5 minutes before slicing.

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