Char-Grilled Steaks
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Appears in Cook's Country August/September 2009, Cook's Country TV
Why do steakhouse steaks taste so much better than those you grill at home? In a word, crust.
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WHY THIS RECIPE WORKS
In order to achieve a respectable crust, the exterior of our Char-Grilled Steaks had to be dry. After trying numerous drying-out methods, including salting and aging, we considered the freezer. The freezer’s intensely dry environment suffic...
