Super-Crusty Char-Grilled Steak

The perfect steak is salty, sizzling, and singed on the outside, with an inside that is juicy, red, and almost buttery. Most steakhouses achieve this ideal contrast by using industrial-strength grills or broilers to create a formidable crust. These appliances can build up a substantial caramelized crust because they often reach quadruple-digit temperatures that quickly evaporate surface moisture. Home ovens or grills seldom get to more than 500 degrees.

Yet there are a couple of ways to create a decent imitation of a steakhouse crust. Just put unwrapped steaks in a freezer for an hour before grilling. Putting them in overnight to “quick-age” also works, but seems too much of a bother for a simple grilled steak. This shortcut succeeds in dehydrating the exteriors enough that they are able to develop a first-class crust. An even faster method is to thoroughly salt the steaks, then put them in the freezer for just 30 minutes.

RECIPE
1 tsp salt
1 tsp cornstarch
4 strip, rib-eye, or tenderloin steaks, about 1.5-inch thick
Pepper

Chill the steaks: Combine the salt and cornstarch. Pat the steaks dry with paper towels and rub with salt mixture. Arrange on a wire rack set inside the rimmed baking sheet and freeze until the steaks are firm and dry to the touch, at least 30 minutes or up to 1 hour.

Grill the steaks: Season the steaks with pepper. Grill, covered, over a hot fire until they are well browned and cooked to the desired doneness, 4 to 8 minutes per side. Transfer to a plate, tent with foil, and let them rest 5 minutes. Serves 4.