Grilled Bone-In Steaks
From Cook's Country
What type of steak we started with for our Grilled Bone-In Steaks was just as important as how we cooked it. Tasters preferred T-bones and Porterhouses.
To achieve a respectable crust on our Grilled Bone-In Steaks, the meat needed to by dry. We achieved this by rubbing the steaks with cornstarch to remove excess moisture and by “dry aging" them in the freezer. To get a juicy interior and flavorful crust, we built a two-level fire by stacking hot coals on one side of a charcoal grill, or by turning on one primary burner and leaving the rest off on a gas grill.
To achieve a great crust, steaks must be dry, a characteristic that steakhouses get by aging their meat. To mimic the effect, we rub the steaks with cornstarch (which absorbs moisture) and salt (for flavor). We also rely on the freezer: Just 30 minutes uncovered in the freezer’s intensely dry environment sufficiently dehydrates the exteriors of steaks.
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