PERFECT GRILLED STEAK FOR TWO NOTES: For best results, use a bone-in steak, but a boneless steak can also be used; it should weigh about pound A New York strip, T-bone, or porterhouse steak can be used in place of the rib-eye For best results, let the steak rest for at least 45 minutes at room temperature, or up to 3 days, loosely covered, in the refrigerator after seasoning it SERVES 2 One 1½-pound bone-in rib-eye steak, at least 2 inches thick Kosher salt and freshly ground black pepper Season the steak liberally on all sides with salt and pepper Set on a plate Light a chimneyful of charcoal When all the charcoal is covered with gray ash, pour out and arrange on one side of a charcoal grill Set the grilling grate in place, cover the grill, and allow to heat for minutes Or, if using a gas grill, heat one set of burners to high and leave the rest off Clean and oil the grilling grate Place the steak on the cooler side of the grill, cover, and cook with all of the vents open, flipping the steak and taking the temperature with an instant-read thermometer every few minutes until it registers 115°F for mediumrare, or 125°F for medium, 10 to 15 minutes Transfer to a cutting board and let rest for minutes; leave the grill lid open The added oxygen flow should get the coals burning very hot Transfer the steak to the hot side of the grill and cook, flipping frequently, until a deep char has developed and the internal temperature registers 125°F for medium-rare, or 135°F for medium, about minutes Transfer to a cutting board and allow to rest until the internal temperature peaks and then drops back down to 128°F for medium-rare, or 138°F for medium, about 10 minutes, then carve and serve COMPOUND BUTTER Even simpler than making a pan sauce is to serve your steaks with a compound butter, made by adding aromatics to softened butter Place a disk or a dollop on each hot steak so that it can slowly melt, essentially emulsifying itself with the meat juices into a luxurious sauce The great thing about compound butters is that you can make them in advance, wrap them into in a few layers of plastic wrap, and freeze them, then pull them out whenever you need them Pan sauces can also benefit from compound butters Rather than swirling regular butter into the sauce to finish it, use a bit of compound butter to add complexity and flavor ... board and let rest for minutes; leave the grill lid open The added oxygen flow should get the coals burning very hot Transfer the steak to the hot side of the grill and cook, flipping frequently,... so that it can slowly melt, essentially emulsifying itself with the meat juices into a luxurious sauce The great thing about compound butters is that you can make them in advance, wrap them into in a few layers of plastic wrap, and freeze them, then pull them out whenever you need them... plastic wrap, and freeze them, then pull them out whenever you need them Pan sauces can also benefit from compound butters Rather than swirling regular butter into the sauce to finish it, use a bit of compound butter to add complexity and flavor