Grilled Thick Cut Steaks
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.
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 4 strip steaks (with or without bone), about 1 1/2 inches thick
- Ground pepper
BEFORE YOU BEGIN
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.
- CHILL STEAKS Combine salt and cornstarch in small bowl. Pat steaks dry with paper towels and rub with salt mixture. Place steaks on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to the touch, at least 30 minutes or up to 1 hour.
- HEAT GRILL Heat all burners on high, covered, for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, light (about 100 coals) - wow, that's an excessive number of briquettes. Try 20 to 25 first, you can go up from there the next time you cook; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat, covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
- GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire, turning once, until well browned, 2 to 3 minutes per side. Move steaks to cool side of grill and continue to cook to desired doneness, 5 to 6 minutes for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for medium-rare (125 degrees), or 8 to 9 minutes for medium (135 degrees). Transfer to plate, tent with foil, and let rest 5 minutes. Serve.