Directions

1. Evenly sprinkle about 1/2 -3/4 teaspoon Cattleman’s Grill Butcher House Brine on each steak (both sides). Place in the refrigerator, uncovered, until the moisture that is drawn out of the meat is reabsorbed, at least 45 minutes. You can also leave them for hours. There is no problem with starting your dry brine the morning before the dinner for which you are cooking.

2. Preheat your Napoleon Prestige P500RSIB-3 Gas Grill, turning all burners to high heat. Let preheat 20-30 minutes.

3. Pat dry any moisture left on the surface of the steak with a towel. Do not rinse the steak.
4. Turn off the gas burners on one half of the grill. This is your indirect cooking area.
5. Place the steak over the direct heat on the grill, directly over the high heat burners. Close the door to the grill. When you have nice grill marks, flip the steak. When the surface is nicely seared, you can flip again as needed to brown evenly.

6. Cook the steak to an internal temperature of 125ºF, for medium rare. When you’ve achieved all of the color you like on the surface of the steak, move it to the indirect side of the grill to bring the internal temperature to its target temperature, without adding more color.

7. Rest the steak for 5 minutes before slicing to serve. This allow time for the juices to redistribute.