Grilled Thick Steaks
While anyone can slap a slab of meat on the grill, cooking a steak that really sizzles takes a little more finesse.
Why This Recipe Works
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.
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