A few helpful tips:
Bring the steaks to room temperature: Remove the steaks from the refrigerator 20 to 30 minutes before grilling - this ensures that they cook evenly from edge to center.
Soak that plank: Make sure to soak your cedar plank for at least one hour before using it on the grill (or in the oven). The wet plank creates steam from the heat of the grill (and oven), and that’s how the cedar flavor gets infused into the food. One hour shouldn't be a problem, since you need to let the steaks come to room temperature and then grill them first. It all comes together at the same time!
About the mesquite seasoning: I chose McCormick's blend of chili peppers, garlic, onion, red bell peppers, paprika, and natural mesquite smoke flavor (plus some salt and sugar). Read the label of your variety and take note - if there's salt, you won't need to add any to the steak.
Want to finish the steaks in the oven? If you're using a stovetop grill pan and want to finish the steaks in the oven, place the grilled steaks on the plank and roast in a preheated 400-degree oven for 10 to 15 minutes, until you reach the desired level of doneness.
Mesquite Grilled Steak, Finished on a Cedar Plank
Olive oil
4 sirloin steaks, about 6-8 ounces each, room temperature
Salt and black pepper, optional
4 teaspoons mesquite seasoning
Cedar plank (soaked in water for 1 hour before using)
Brush an outdoor grill or stovetop grill pan with the olive oil and preheat to medium-high. Season both sides of the steak with the mesquite seasoning (adding salt and black pepper if they're not in the seasoning mix).
Add the steaks to hot grill and cook for 2 to 3 minutes per side, until you have grill marks and the outside is charred. Transfer the steaks to the cedar plank and place the plank on the grill. Grill for 5 to 10 more minutes, until you reach the desired level of doneness.
Let the steaks rest for 5 minutes before serving.
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