Grilling a juicy steak indoors is not difficult.  One of my most treasured and inexpensive kitchen gadgets in my infrared thermometer.  I bought mine at the hardware store for under $20.  Oh  yes, they do sell them at kitchen stores or online in the kitchen sections - but I’ve found them to be overpriced.

For this recipe - which is an outdoor grilling recipe featured in Weber’s Real Grilling cookbook - the recipe instructs you to grill the steak over “Direct High” heat until cooked to desired doneness, 8 - 10 minutes for medium-rare, turning once.

To be sure your pan is ready for “Direct High” heat - you’ll want to test the heat of your grill pan with the infrared thermometer - you’re looking for it to register between 450 degrees and 550 degrees.

We pulled our steak out of the fridge about 30 minutes before it was time to start cooking.  We used a simple rub of salt and pepper - so that the flavor of the beef would shine through.

Ok - it’s pretty simple - once the pan is good and hot, carefully lay your steak down and allow it to sear/cook for about 6 minutes or so - without touching it if possible. 

We have this weird looking kind of dome thing that I will sometimes use to - well,  in essence, make a cover, for the grill pan to trap as much of that heat in as possible.

After the 6 minutes are up, flip your steak and allow it to continue cooking on the second side.  I didn’t stress getting the good criss-cross grill marks.

When you’re getting close to the 10 minute mark - use an instant-read thermometer (different from infrared) to see what the temperature of the steak is - gently poke the thermometer into the thickest part of the steak, without piercing through to the other side or hitting the pan. 

For a medium-rare steak, you are looking for an internal temperature of 145 degrees.  For a medium steak, 160 degrees.  Well-done - 170. 

Remember to let your steak rest 10 minutes once you pull it off the hot pan - you want the juices to redistribute ... and in doing so, the meat will continue to cook 5 to 10 degrees more.

When the meat has rested - slice it against the grain into thin strips.

Serve with a compound butter, steak sauce or maybe a little horseradish sauce.  Or top a salad with the steak strips and enjoy with your favorite veggies and dressings!