Fool-Proof Beef Steak (according to Paul Ryan)

This recipe isn’t really a recipe at all but just a tip from a local butcher.

So many of us doctor up our steaks with all sorts of herbs, spices, sauces and other things that hide what should be intense beef flavor. The key to having a good “restaurant-quality” steak is in selecting a good cut of beef and keeping it simple. If you can find it, buy grass fed beef (sirloin, filet, or New York cut) which tends to have more intense flavor.

Rub the steak with a thin coat of olive oil. Press freshly ground black pepper into the steak and sprinkle with Kosher salt. Because it’s coarse, Kosher salt is said to be crucial. Make sure the steak is at room temperature when you put it on a preheated grill. For maximum flavor, serve rare or medium.