OK, its now clear to me that grass-fed steak (or at least the grass-fed steak that the good folks at Kinderhook Farm produce) seriously kicks mass-produced grain-fed beef's ass. This meal was incredibly simple, and truly phenomenal. I started with a Kinderhook rib steak, at about 1.2 lbs and roughly 1.5 inches thick:

I put a few splashes of olive oil on both sides (about 1 tsp total), and rubbed it in with 1 tsp sea salt and 1 tsp coarsely ground black pepper on both sides and all edges:

I then got the gas grill (in Brooklyn again) smokin' hot... i'm talking 500+ degrees here, and grilled over the hottest part of the fire for 6 minutes per side. Here it is after the first 6 minutes:

Here it is on the other side after the second 6 minutes:

I generally had the lid closed, except when i could hear dramatic flareups happening and I'd open to blow out the flames or move to a less oil-soaked area. So maybe of the total 12 minutes over the hot fire, i had the cover down for 9. I bring this up because i think if i left it closed the entire time it would have been both overcooked, and charred to resemble an Adidas Samba. 

I took it off the grill after a total of 12 minutes, and let it sit for another 10. I then cut it from the bone, and sliced into strips:

That's it. I didn't include a tin of liquid on the grill to keep it moist. I didn't sear it over high heat and move to a cooler spot for the second half of cooking. I didn't marinate it. I didn't add any seasoning aside from S&P and some oil. And i swear its the best steak i've ever eaten. Crisp exterior. Juicy interior. Incredibly flavorful. Don't even get me started on nibbling on the left over bone. Holy crap! Really good stuff. 

We served the sliced steak on top of a simple salad of mixed greens, sliced cherry tomatoes, and steamed green beans with a basic mustard-vinaigrette (recipe below). Here's the final plate:  

I'm usually a total sucker for the complex recipe with layers of flavors... and I'm not saying I'll stop liking that, but this steak was dead simple, and i couldn't have been happier with it. 

For the Mustard Vinaigrette just whisk together:

• 1 Tb dijon mustard
• 1 Tb "grainy" mustard
• 2 Tb white wine vinegar
• 2 Tb olive oil
• salt & pepper to taste