How to make
The beef steaks for this recipe should be 2″ (5 cm) thick and each weighing from 1.5 lb (700 g) to 2.2 lb (1 kg). Each steak is enough for two portions - that is, two people can eat one steak, because it is huge.
The meat is left for two to three hours at room temperature.
Prepare the grill by placing the grill rack 1 inch from the heat itself. As soon as there's only small flames coming out here and there, the steaks are rubbed with black pepper (optional) and placed on the grill.
Grill them for 4-5 minutes on one side, depending on the desired degree of cooking. Turn them over and sprinkle them with a generous layer of coarse salt. Always sprinkle salt on the sealed, grilled side!
Grill them for the same amount of time and turn them once more for a very short time, by adding salt again and immediately removing and serving the steaks.
Do not worry, that the meat will be oversalted, it absorbs just as much as it should and the excess falls off when turning.
Beef steaks should have a dark color on the outside and red color on the inside, so that you can enjoy their true taste and texture.
If you like them more well done, you can always cut them and seal each piece again for a short time, so that there is no blood.
Enjoy your meal!
