Grilled Strip Sirloin Steak
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Appears in Cook's Illustrated May/June 1996
A month's worth of testing shows that a truly great grilled steak involves lots of charcoal, an open grill, and a fire built with two levels of heat.
WHY THIS RECIPE WORKS
Strip sirloins, on or off the bone, are our first choice for individual steaks. For our grilled strip sirloin steak recipe, we chose steaks that were 1 1/4 to 1 1/2 inches thick, for a solid meat flavor as well as a little taste of the gril...
