1 (1-1/4- to 1-1/2-inch-thick) New York strip or beef rib-eye steak
Freshly ground black pepper
1. Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
2. Heat a gas or charcoal grill to high (about 450°F to 550°F) and rub the grates with a towel dipped in vegetable oil. Meanwhile, season the steak on all sides with salt and pepper.
3. When the grill is ready, place the steak on the grates and cover the grill. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to 5 minutes. Flip, cover the grill, and cook until the steak’s medium rare, about 4 minutes more. To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register between 125°F and 130°F.
4. Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.