Grilled Steak--Easy & Restaurant-Delicious

It doesn't take a genius to make a juicy and delicious steak--even if you prefer steak cooked to a well-done state. I used to fuss with mine, tried marinating and all kinds of other techniques, but then found that the rave compliments and recipe requests were mostly reserved for the most simple of methods--a restaurant-style rub, pressed into steaks allowed to sit at room temperature for 1-hour before grilling, and cooked to the doneness preference of each guest.

• Ready In: 1 hr 10 mins
• Serves: 2
• Yields: 2 Steaks

Ingredients

• 16  ounces beef steaks (New York strip steaks, rib-eyes, or filets)
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon  Lawry's Seasoned Salt
• 1⁄2 teaspoon black pepper, coarsely ground
• 3⁄4 teaspoon garlic powder
• 1⁄2 teaspoon chili powder
• 1  teaspoon oregano
• 1⁄8 teaspoon cayenne pepper (optional)

Directions

1. Pre-heat grill according to your grill's instructions. (If using an electric, gas, or indoor grill, this step can probably be performed as a later step, since those may only take 5-10 minutes to pre-heat.).
2. Rinse and thoroughly dry steaks. If you wish, you can pound the steaks with a meat mallet to tenderize the steaks by breaking down the meat fibers.
3. Apply rub to both sides of each steak, working the rub well into each side--feel free to use less of the rub, or to alter the amounts of the seasonings above according to your personal preference, too--the amount above is ample enough that it can also be "stretched" to season up to 4 small steaks.
4. Let the rubbed steaks rest on a plate at room temperature for 1-hour before grilling. You can cover the steaks with an inverted paper plate or regular plate while those are resting, but avoid plastic wrap which the seasonings would stick to when removed.
5. Grill steaks according to your preference and let those rest on a plate for a couple of minutes or so before serving.
6. Note: A little trick many restaurants employ, is to top each steak with a small pat of butter when the meat is plated, to give the steaks a nice sheen and accentuate the juices. The rubbed steaks tend to be juicy and very flavorful grilled with only the rub on them, but it's a nice trick to know in case you suspect you may have gotten an inferior quality of beef, or wish to add an extra special touch for some occasion.