Buy steak meat (ribeye, new york,etc) (e.g. from Costco)
Measure the thickness of the meat, e.g. 1.25 inches thick
Smear 1.5 tablespoons of olive oil on both sides of meat
Put salt and pepper on both sides of meat (don’t be afraid to put more than you think – the thicker the meat, the more the salt and pepper)
Insert a cooking temperature probe through the side of the steak until the tip is at the center of the thickest part of the meat. My probe has a silicone cord so it can withstand high temperatures.
For a medium done steak, the internal temperature should be 135 degrees.
Preheat your tabletop grill. I use the T-fal Optigrill indoor grill and choose the “steak” setting. The top and bottom of this grill has a grooved surface and since the steak will be sandwiched between them while cooking, there’s no need to flip the steak as you do in an oven or pan. The T-fall Optigrill is supposed to be a smart grill with color-coded lights to indicated different meat doneness. Though this may work, a temperature probe is more accurate.
When preheating is done (when beeps and flashes in a certain way when it’s done), put the meat in the grill.
When the internal temperature reaches the desired temperature, e.g. 135 degree, the probe will beep. Turn off the grill, move the steak to a plate and let it rest for 2 minutes. During these 2 minutes, the internal temperature will rise a few degrees, which is expected, and the steak will be juicier.