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Grilled Steak

This recipe is great for T-Bones, Clubs, or Rib Steaks!

Recipe courtesy of Beaver Creek Farm



  1. Combine the salt, pepper, garlic and thyme in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature (at least 30 minutes) while you prepare the grill.

  2. Start the grill and warm it until it is medium hot. If you are using charcoal, be sure all the coals have been raked to one side. (A test for medium heat is to hold your hand 5 inches above the grill and hold for 5 seconds).

  3. Sear the steaks for 3 minutes on each side directly over the flame, with the lid down.

  4. Then, move steaks away from the fire or charcoal so that you are using indirect heat to finish cooking. Baste the steaks with butter. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-140 degrees F; about 15-25 minutes, depending on the size of the steak.

  5. Remove the steaks to a platter and tent loosely with foil, allowing steaks to rest 5 minutes before serving (the temperature will come up a few more degrees during this time). Note: we usually like to flip the steaks half way through the indirect cooking stage to get more even cooking.


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