Forget lavish sauces, double-stuffed restaurant fads, and extreme toppings. A good steak is best served naked. But getting a ‘good’ steak these days can be tricky, and when that’s not an option, dressing up the flavor with options isn’t a bad idea. But, if you can find a great cut at the butcher counter, and have a little extra coin to spend, this perfect char-grilled steak recipe is the way to go. Just season, chill and grill. Leave the fancy toppings for the french fries.
You’ve got center stage covered.
- 1 teas salt
- 1 teas cornstarch
- 4 rib-eye steaks about 1 1/2" thick
- In a small bowl, combine the salt and cornstarch. Pat the steaks dry and rub with the salt mixture. Place the steaks on a wire rack and chill in the freezer for 30 minutes to 1 hour.
- Meanwhile, build a fire on your charcoal grill and clean the grate for when those steaks are ready to go.
- Before grilling, season the steaks with pepper. Grill for 4 to 8 minutes per side (for your desired doneness - 4 is my lucky number).
- Remove from the grill and tent with foil. Allow to rest for 5 minutes before serving.