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Grilled Thick Steaks

From

August/September 2010

Grilled Thick Steaks

What type of steak we started with for our Grilled Thick Steaks was just as important as how we cooked it. Tasters preferred strip steaks, rib-eye steaks, filets mignons, T-bones, and Porterhouses.

To achieve a respectable crust on our Grilled Thick Steaks, the meat needed to be 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.

Serves 4

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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