The quest for the perfectly seared steak’s crispy and caramelized on the outside, tender and juicy on the inside has dogged man ever since he first touched meat to flame. Remove your cut too soon and you’ve done no more work than the butcher sold it to you. Remove your steak too late and it will have the same taste and texture as the charcoal briquettes you used to cook it.
Step 1: Pick up some rib eye steaks
Step 2: Season
Step 3: Check for doneness
If you missed week one’s how to cook the perfect burgers, click here. Hurry, while the coals are still hot.
Lamb, veal, pork, you name the chop, we show you how to grill it.
