Grilled Beef Steak with a great crust

Grilled Beef Steak
with a great crust

We love a great steak and over the years we have found some ways to make it better, here are some tips.

Have the butcher cut the steaks 2 inches thick ( this allows plenty of grill time to develop a great crust) or buy large cuts of boneless NY strip or bone in Prime rib when they are on sale
( father’s day will likely be the next big steak sale week) and cut them into 2 inch or 1 bone rib steaks, keep the bone tied to the steak (vacuum pack the remaining steaks and freeze for later)
Porterhouse and T-bone cuts have to be cut on a band saw by the butcher.

    Two hours prior to grilling, rub the steak with ¼ to 1/2 tsp of baking soda, it changes the surface PH and enhances browning and crust development, then salt the steak.
One hour before grilling bring the steak to room temp.

   If you have access to or make rendered beef fat (called tallow) brush the steak with it ( it enhances crust development)  add any seasonings you like,
(I use a little Herbs De Provence and black pepper)

   Heat your grill to 450F to 500F oil the grill grates and grill to your desired doneness. Be sure to turn the steak on its side to brown the edges.

   Allow the steak to rest covered for 10 minutes and brush with butter if desired. (High end steak houses almost drown them in it)

    Slice the steak across the grain and serve with your favorite sides.

    I love a potato rubbed with olive oil and salt and baked directly on the oven rack until it’s crusty, topped with sour cream or creme fresh and fresh chives and black pepper
or French fries made right, see our recipes for the French fry recipe.