Instructions

1. Trim the fat from the steak to about 1/8 inch thickness and slice through the fat at 1 inch intervals to prevent the steak from curling as it cooks. Rub the steak with a dry rub, if desired, and refrigerate until 1/2 hour before cooking.

2. Spray the grill on your barbecue with nonstick vegetable spray. Preheat the grill to high on one side and medium on the other. Brush the grill with a grill brush.

3. Place the steaks on the grill over high heat and close the lid. Sear the meat for a minute or two on each side so you get a nice crust on the outside without overcooking the inside.

4. When the steaks are seared, place them over medium heat to complete grilling. Aim to flip them only once, and don't press down on the meat with a spatula since this can press out the juices. For a 1-inch thick steak, this will take about two to three minutes longer per side to grill it to medium.

5. Remove the steaks from the grill and place on a platter. Tent the platter with foil and let them rest for at least 10 minutes. This redistributes the juices throughout the meat so it stays juicy.