Perfectly Cooked Steak
This simple method uses a light cornstarch-and-salt coating and a short blast in the freezer to create a deeply seared exterior and a juicy interior. It's an easy technique for reliably excellent grilled steak.
Equipment
- Grill
- Tongs
- Cutting board
- Plate
- Aluminum foil
- Paper towels
Ingredients
- 1 steak (1-2 inches thick) boneless rib-eye or strip steak
- 1-2 tablespoons cornstarch
- 1-2 teaspoons coarse salt
Instructions
- Combine the cornstarch and coarse salt in a small bowl and mix until evenly blended.
- Dry the steak thoroughly with paper towels, then press the cornstarch-salt mixture all over both sides so it adheres in a thin layer.
- Set the coated steak on a plate and place it in the freezer for about 30 minutes to firm the surface.
- Heat the grill to its highest setting. Remove the steak from the freezer and cook on the hot grill for 4–8 minutes per side, depending on desired doneness; avoid shifting the steak except to flip once halfway through.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5–7 minutes. Slice across the grain and serve.