Angus is a county in Scotland where the first Angus cows originated. In the late 1800s, four Angus cows were brought to the United States where they were bred with Texas longhorn cattle. The resulting livestock is considered to have the highest quality and most flavorful beef of any cattle on the market today. This recipe prepares one Angus beef steak of any size, and will serve one person.
Massage a dry steak rub of your choice into the top and bottom of the Angus beef steak, and then spread a small amount of olive oil over the seasoning. Place the steak into a zipper plastic bag and refrigerate for one hour.
Preheat the gas grill to high, and remove the steak from the refrigerator. Place the steak onto the rack and sear for five minutes.
Flip the steak and cook for an additional 10 to 15 minutes, or just before the desired doneness is reached.
Remove the Angus beef steak from the grill and place on a platter. Cover the steak with aluminum foil and allow it to rest for 5 to 10 minutes. The internal temperature of the steak will rise by about 10 degrees F during this time.
Sprinkle a pinch of sea salt over the steak and serve immediately with a side of steak sauce, or slice into smaller pieces and use in a recipe requiring steak pieces.
A commercial or homemade dry rub or marinade can be used on the Angus beef steak. Choose your favorite, or experiment with something new.
Always ensure the steak reaches an internal temperature of at least 130 degrees F to avoid contracting food-borne illness.