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Char-Grilled Steaks

Source of Recipe


Cook's Country magazine



List of Ingredients



• 1 tsp salt
  
• 1 tsp cornstarch
  
• 4 strip, rib-eye, or tenderloin steaks, about 1½ inches thick
  
• Pepper
  






Instructions



1. Chill steaks:
   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. Grill steaks:
   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.
   
   Serves 4
   
   ...........
   
   CLASSIC STEAK SAUCE
   
   • 1/3 cup raisins
   • 1/2 cup boiling water
   • 1/4 cup catsup
   • 3 Tbsp Worcestershire sauce
   • 2 Tbsp Dijon mustard
   • 2 Tbsp white vinegar
   • Salt and pepper
   
   Combine raisins and water in bowl and let sit, covered, until raisins are plump, about 5 minutes. Purée raisin mixture, catsup, Worcestershire, mustard and vinegar in blender until smooth. Season with salt and pepper. (Sauce can be refrigerated in airtight container for 1 week.)
   
   Makes 1 1/4 cups.