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21.01.2014
Grilled steaks and pan-seared steaks are really two completely different beasts flavorwise, but as far as cooking technique goes, there are only a few minor distinctions. For one thing, the heat you can get out of charcoal briquettes (or better yet for searing—real hardwood coals) is far greater than what you can get out of a home stovetop range or broiler, leading to superior charring, as well as the singing of dripping beef fat which gives grilled beef its characteristic smoky, ever-so-slightly acrid (in a good way) flavor. Going thick is always a good idea on the gril—you want steaks at least an inch thick or sol—it's the best way to guarantee that you get plenty of good crust development while still being able to maintain a nice, expansive medium-rare center. Just like cooking indoors, the very best way to guarantee that you maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust is to first cook the steak at a very gentle low heat before finishing it over ripping hot heat to sear its surface. Let it rest in order to allow muscle fibers to cool down and relax, so that the steak can retain more juices.
In the meantime—tell me, serious eaters: what are your personal secrets for perfect grilled steaks?
In any moment of decision, the best thing you can do is the right thing, the next best thing is the wrong thing, and the worst thing you can do is nothing.


We are at our very best, and we are happiest, when we are fully engaged in work we enjoy on the journey toward the goal we've established for ourselves. At his best, man is the noblest of all animals; separated from law and justice he is the worst. To be nobody but yourself in a world which is doing its best, night and day, to make you everybody else means to fight the hardest battle which any human being can fight; and never stop fighting. It's a flavor you simply can't get from a stovetop or even a gas grill, both of which burn significantly cooler than coal. But ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. We'll be giving away a couple of aged, insanely well-marbled two-pounder Cowboy Chops from The Double R Ranch, that will arrive in time for Dad's Day.
Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking.


Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle.
Since a steak this size can take up to half an hour to cook through, I flip it at least every five minutes.
A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released on September 21st, 2015 by W.



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