Grilled Steaks (Indoors)

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READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 lbs beef steaks, 2 well-trimmed (removed from fridge for 30 minutes to bring to room temperature Pat them dry with a paper towel)
  • seasoning (or recipe 206538)
  • 14-12 teaspoon dried thyme
  • 14-12 teaspoon dried rosemary
  • 14-12 teaspoon dried lavender
  • 14-12 teaspoon dried onion
  • 14-12 teaspoon dried garlic
  • 14-12 teaspoon dried chili
  • 12-1 teaspoon salt
  • 18-14 teaspoon sugar
  • 12 teaspoon olive oil

Directions

  1. Heat grill pan to very very hot.
  2. Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature.
  3. Place steaks in pan searing the steaks for 2 to 3 minutes on each side.
  4. After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below.
  5. Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving.
  6. Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks.
  7. DO NOT OVERCOOK.
  8. For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
  9. Thickness and Times for Rare (120-130°F):
  10. 1 inch 8 minutes;.
  11. 1 1/4 inches 10 minutes;.
  12. 1 3/4 inches 12 minutes;.
  13. Thickness and Times for Medium Rare (130-140°F).
  14. 1 inch 10 minutes;.
  15. 1 1/4 inches 12 minutes;.
  16. 1 3/4 inches 14 minutes;.
  17. Thickness and Times for Medium (140-150°F):
  18. 1 inch 13 minutes;.
  19. 1 1/4 inches 15 minutes;.
  20. 1 3/4 inches 17 minutes;.
  21. Thickness and Times for Medium Well (150-160°F):
  22. 1 inch 18 minutes;.
  23. 1 1/4 inches 20 minutes;.
  24. 1 3/4 inches 22 minutes;.

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