Ultimate Charcoal-Grilled Steaks
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By Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV
The secret to delivering a charcoal-grilled steak with a killer crust and perfectly cooked meat from edge to edge? Keep the coals in the chimney.
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WHY THIS RECIPE WORKS
For a steak that delivered a perfectly brown crust, even doneness, and a narrow gray band—plus, flavor from the grill—we ditched the actual grill in favor of a superhot charcoal chimney. Skewering the steaks and laying them over the chimney...
