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.
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...