A Chef, his steak and of course, Fire.

The warm weather brings the distinct pleasure of firing up the grill and cooking up a steak.  When I have guests over they always ask..."What did you season this with?"  My answer is generally....Salt and Pepper!  Nothing more.  This seasoning works great whether you are smoking the meat or using a gas grill.  Every time....the steak tastes amazing.
I do, however, follow a few key points. 

No matter if you go to a butcher or a large grocery store, the cut of meat is essential.  If you get a basic chuck steak, be prepared to get what you pay for.  Lack luster flavor and some tough chewing.  My pic to the left is a Porterhouse.  It is a wonderful cut of steak.  It has nice marbling (streams of fat in the meat areas).  This is key.  Those flecks of fat mean flavor and help keep that steak nice and juicy.  Other great cuts for a wonderful steak would include Rib Eye, T-Bone, NY Strip, and Flank Steak. 

Seasoning is key.  It is necessary to be liberal with the salt and the cracked pepper.  Do Not Skimp!  Proper seasoning brings out the flavor of Bessie.  Of course, where the piece of meat came from does help.  The best places to shop are the local butcher shop.  They have the best quality hands down.  They also generally have grass fed beef.  Nothing can beat that.

Cooking method does have an effect on how the steak will taste.  If using a gas grill, get it ripping hot, then turn down the middle burner.  Place steak on and begin cooking.  If using charcoal, again get it good and hot, spread the coals evenly around and then place the meat on the grill grate and let the magic happen.  Both of these methods give the steak some smokey char.  I do prefer to cook the above cuts of meat to Medium Rare and do not recommend going past the Medium stage.  The meat gets tough after that.  Have fun and enjoy the warmer days ahead.