The Perfect Char-Grilled Steak

Grilling steaks is HARD – especially if you are looking for that perfect pink center. But this recipe for charcoal-grilled steaks is the solution for hitting the perfect internal temp, every time.

Forget lavish sauces, double-stuffed restaurant fads, and extreme toppings. A good steak is best served naked and char-grilled.


- salt - cornstarch - rib-eye steaks - pepper


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.

Season the steaks with pepper.

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