Bring the heat and DON’T TOUCH IT!!!!

When you sear meat/chicken/fish, it caramelizes the sugars and browns the meat which although it doesn’t help retain juices, does add flavor.

Step 1: Make sure your grill is clean

Step 2: Take the meat out of the fridge and let it come to room temperature

Step 3: Fill your chimney and light it up

Step 4: Once the charcoal begins to turn white, pour the charcoal on one side of the grill and get the grill super hot.

Step 5: Brush the meat with olive oil and add a liberal amount of spice rub (fresh cracked black pepper, kosher salt, cumin, cayenne).

Step 6: Place the steak directly on top of the side with the coals at a 45 degree angle for 3 minutes. Do not cover the grill!! After 3 minutes turn the steak 45 degrees on the same side to create checkered grill marks on the meat. Next turn over the meat onto a 45 degree angle and repeat the searing on the opposite side. After you have completed searing the meat on both sides move the meat to the side of the grill with no charcoal on it.

Step 5: Check the meat for doneness. There are a couple of different ways to test if the meat is done. You can use a thermometer, but poking a hole in the meat has a habit of letting out juices that you really don’t want to lose. One other way to check for doneness is by using the finger test method as seen here: 

If your meat needs more time, just put the cover on and let temperature come up slowly using the indirect method of cooking. Just remember that every time you take the cover off the grill, you are releasing internal heat and it will take time for the temperature of the grill to come back up.

Step 6: Let the meat rest! Once you take the meat off the grill, let it rest on a plate with a tented piece of aluminum foil for 7-10 minutes.