Day 2 Everyday Foods. It’s hit or miss when it comes to Jason grilling meat. It could also be that we’re wine drinkers and we get side-tracked. We  tried Martha’s grilling tip and needless to say- had perfect steaks.

1 porterhouse, flank, or rib-eye steak, 1 3/4 pounds and 1 1/2 inch thick

Coarse salt and ground pepper

Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.

Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.