Fit Eggs and Grilled Meat

Take the meat out of the refrigerator and let it come to room temperature (about 30 minutes before grilling).

Generously season both sides of the meat with salt and pepper. You can also add Herbs de Provence or other spices if you like.

If using garlic, mince the cloves and rub them onto the meat.

Preparing the Grill:

Preheat your grill to high heat. If using a charcoal grill, ensure the coals are hot and evenly distributed.

Lightly brush the grill grate with olive oil to prevent the meat from sticking.

Cooking the Meat:

Place the meat on the hot grill. Let it cook without moving it for 3 to 5 minutes, depending on the thickness of the meat and your desired level of doneness.

Flip the meat and cook the other side for another 3 to 5 minutes.

To check for doneness, use a meat thermometer: 50°C (122°F) for rare, 57°C (135°F) for medium, and 63°C (145°F) for well-done.

Resting the Meat: