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Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's Grilled or Broiled Steak from How to Cook Everything The Basics. Meat plus salt and pepper plus heat equals a great steak, no fancy stuff, no elaborate technique, just a broiler or a grill, and knife to test the steak's doneness, and done.

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