1 teaspoon salt
1 teaspoon cornstarch
4 strip, rib-eye, or tenderloin steaks, about 1 1/2 inches thick
1. Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.
2. Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
This recipe is also from the August/September 2009 issue of Cook's Country. Apparently the thing that makes restaurant steaks so delicious is that they’re dry aged and cooked over very high temperatures. I got the BGE grill up to 650*F, followed the freezing instructions of this recipe, and was rewarded with perfectly delicious filet mignon steaks. If I wasn’t sold on grilling before, this pushed me over the edge. The steaks were tender, flavorful, and juicy to boot!
Shown here with Cherry Tomato Caprese Pasta Salad.