The Best Way to Sear a Steak: To get a deep brown char on the meat without overcooking it, the meat must be completely dry. To achieve this, we use a two-pronged approach. First, place steaks on wire rack set in rimmed baking sheet. Rub entire surface of steaks with mixture of 1 tablespoon cornstarch and 2 tablespoons kosher salt. Place steaks, uncovered, in freezer until very firm, about 30 minutes. Light a large chimney starter filled with charcoal( about 6 quarts) and allow to burn until the coals are partly covered with a thin layer of ash, about 20 minutes. Build a single-level fire by arranging the coals evenly over the bottom of the grill and place the timber chunks directly on the coals, spacing them evenly around the perimeter of the grill. Set the cooking grate in place, covering, and heat the grate until hot, about 5 minutes. Use a grill brush to rub the cooking grate clean. Dip a wad of newspaper towels in vegetable oil; holding the wad with tongs, oil the cook grate.
How to Cook Steak: Season the steaks with black pepper. Place the steaks on the grill, covering, and cook until the steaks begin to char, 2 to three minutes. Uncover the grill, flip the steaks, and cook on the second side until beginning to char, 2 to 3 minutes. Flip again and cook the first side until well charred, 2 to three minutes. Flip one last hour and continue to cook until the second side is well charred and the centre of the steak registers 115 degrees for rare( about 2 minutes) or 120 degrees for medium-rare( about four minutes) on an instant-read thermometer. Transfer to a large plate and let remainder, loosely tented with foil, for 10 minutes. Slice and serve.
RECIPE: Grilled Steaks with Chimichurri Sauce Click Here
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