Buy steak meat (ribeye, new york,etc) (e.g. from Costco)
Measure the thickness of the meat, e.g. 1.25 inches thick
Preheat an indoor grill to the max temperature. I have the Hamilton Beach 25361 Electric Indoor Searing Grill. Choose the “sear” setting which is the max temperature.
Pat both sides of steak with paper towel to dry it as much as possible
Smear 1.5 tablespoons of olive oil or melted butter on both sides of meat
Put salt and pepper on both sides of meat (don’t be afraid to put more than you think – the thicker the meat, the more the salt and pepper)
Insert a cooking temperature probe through the side of the steak until the tip is at the center of the thickest part of the meat. My probe has a silicone cord so it can withstand high temperatures.
For a medium done steak, the internal temperature should be 135 degrees.
When preheating is done (green light turns on), put the meat on the grill, close lid, and grill for 7 minutes.
After 7 minutes, turn over on grill.
When the internal temperature reaches the desired temperature, e.g. 135 degree, the probe will beep. Turn off the grill, move the steak to a plate, cover it, and let it rest for 2 minutes. During these 2 minutes, the internal temperature will rise a few degrees, which is expected, and the steak will be juicier.
