The Perfect Char-Grilled Steak
Simplicity. It's all your meat really ever needed.
- 1 tspn salt plus more for seasoning
- 1 tspn cornstarch
- 4 rib-eye steaks about 1 ½" thick, around 1 pound each
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.
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.
To serve, slice thin on an angle against the grain.
Serving: 1g | Calories: 472kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 166mg | Potassium: 608mg | Vitamin A: 34IU | Calcium: 16mg | Iron: 4mg