Grilled Thick Steaks
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Appears in Cook's Country August/September 2010
While anyone can slap a slab of meat on the grill, cooking a steak that really sizzles takes a little more finesse.
WHY THIS RECIPE WORKS
What type of steak we started with for our Grilled Thick Steaks was just as important as how we cooked it. Tasters preferred strip steaks, rib-eye steaks, filets mignons, T-bones, and Porterhouses. To achieve a respectable crust on our Gril...
