Grilled Bone-In 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 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.
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