I may have mentioned recently that I kinda suck at cooking steaks. These pieces of beef turned out perfectly and they were all of different thicknesses, cooked on the same grill, and the same time, though flipped and taken off according to one rule: flip and remove at first blood.
To me this means that as soon as you see blood coming out from the top side, you flip the piece over. Then, as soon as you see the blood coming out the previously cooked side, you pull it. Let it rest for a little and then crush. I like my beef super rare, this was medium rare tending towards rare.
The recipe for this was just salt, pepper, sage and crushed red pepper. Delicious.
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