Grilling a perfect steak* is all about getting a great crust without overcooking the inside. Which is easier if it’s thin rather than thick. That’s right — those nice thick steaks everyone loves are harder to cook right.
Ask your butcher to slice some ribeyes thinner than usual, about three-quarters of an inch thick, definitely less than an inch. Allow them to come to room temperature before starting the grill.
Ten minutes before you’re ready to cook them, while the grill is heating up, coat generously with kosher salt. After about five minutes, after the salt has drawn out some moisture, add coarse ground black pepper.
When the grill is smoking hot, brush it with bacon fat. Place the steaks on the grill, and they should start to sizzle immediately. After 30 seconds, rotate them about an eighth turn. This will give you intersecting grill marks at a 45-degree angle.
After another 30 seconds, flip the steaks over. (Each time you turn or flip the steaks, try to put them on a new section of grill that is still hot.) Another 30 seconds and another one-eighth turn for the grill marks.
As soon as juice starts bubbling through to the top surface of the steak, it’s done.
* A perfect steak is medium rare. Yes it is.