• Steaks should always be at room temperature before
  they are cooked. Remove your steaks from the refrigerator at least 30 minutes
  before cooking. Pat them dry with a paper towel.
• Preheat grill to maximum temperature.
• Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.
• Place the steaks 3 to 5 inches from the flame to sear the
  outside and seal in the juices.
• Sear the steaks for 2 to 3 minutes on each side.
• After the steaks have been seared on both sides, remove from
  heat, and brush both sides with extra virgin olive oil. This will help form the
  crust that adds the touch of perfection.
• Return the steaks to heat and cook on both sides to a desired
  doneness using the timing suggestions in the chart below. If using a gas grill,
  reduce the heat to avoid flare-ups. Or, use indirect cooking for gas, charcoal,
  or wood-fired grills and move the steaks to the warm side of the
  grill.
• Transfer the steaks to dinner plates or a platter and let rest
  5 minutes before slicing and serving.

• Bring the steaks to room temperature as described above and pat dry with a paper towel.
• Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from the flame or heating element. Heat pan for about 20 minutes.
• Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.
• CAUTION: Pan handle will be extremely hot. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steaks are seared.
• Sear the steaks for 2 to 3 minutes on each side.
• After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below.
• Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.

• Suggested total cooking times are estimated below for a preheated oven broiler. Red-hot charcoal may take less time. Cooking times below include the initial searing time. Be sure to deduct the searing time from the total estimated cooking time to determine how long the steaks should be grilled, pan-seared, or pan-roasted.
• Give filet mignon one minute less to cook than other steaks. DO NOT OVERCOOK. For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of the suggested cooking time.

• Generously season each side with salt and pepper.
• Heat a 12-inch cast iron skillet or nonstick frying pan over medium-high heat. Add the oil to the pan, and once hot, add the patties.
• Cook until the surface is browned, about 3 minutes. Flip and cook until the desired doneness is reached, about 2 to 5 minutes.
• If using cheese, add to the patties about 2 minutes before reaching the desired doneness and allow it to melt on top.
• Transfer burger patties to a plate and rest for 5 to 10 minutes.

• Brush with olive oil and sprinkle with fresh-cracked pepper and salt.
• Cook over direct heat for 2 to 4 minutes per side, depending on the thickness of your burger. (Grill with the lid on for a smokier flavor.)
• After removing the burgers from the grill, allow them to rest for 3 to 4 minutes to let the juices redistribute within the meat for the juiciest burger you've ever tasted.

• Preheat oven to 400°F.
• Take chicken out of the fridge 20 minutes before you are ready to cook.
• Lightly grease a baking sheet or a baking dish with cooking spray and set aside.
• Transfer chicken to the prepared baking dish, arranging it skin-side up with some space between the pieces.
• Bake, uncovered, for 30 minutes.
• Lower the temperature to 350°F and continue to cook for 10 to 20 more minutes, or until the internal temperature reaches 165°F.
• For crispier browned skin, place the chicken under the broiler for the last 3 to 5 minutes.
• Remove from oven.
• Transfer chicken pieces to a serving plate.
• Tent with foil and let rest for 8 to 10 minutes before cutting.

• Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.

Steaks, burgers, and chops that are 3/4-inch or less in thickness can be cooked in one stage over direct heat.