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Grilling steaks is an art. you learn by doing and experimenting. My favorite spice is Lawrey’s peppered seasoning salt. But the most important spice is salt, Kosher salt.
Salt is important, but kosher salt is the most important. When you put salt one hour before grilling a steak, the salt pulls juices to the outside of the meat. but if you use regular table salt, it will get absorbed a little more. |
Kosher salt will give the benefits of salt (luring juices to the outside of the steak) and because it is in larger grains, it is not all absorbed inside the steak. I love it, and use it all the time.
Of course when you are ready to grill, charcoal only, ok, if you’re in New York or San Fransisco, use a gas grill. Prepare the grill with real charcoal:
– Hot charcoals, very hot!!
– Put the steak (3/4″ – 1″ thick) on for 3 minutes per side (Don’t touch!)
– Use only thongs (No not the Brazillian kind) don’t use forks so you don’t puncture the meat and let the juices out.
If you like to burn your meat, I mean you want it well done,
Try it next time you grill. You’ll love it.
-Diran