A thick steak can certainly be intimidating, but it tastes brilliant when it’s cooked correctly. Running with a thicker piece of meat allows you to liberally season the outside without turning the dinner into a salty mess. The outcome: a deep seared, flavorful crust that devotes way to a juicy, slightly smoky interior. Actually, it’s so good it only meltings in your mouth.
If you’re wondering how to grill a thick steak without over- or under-cooking it, have no dread! As a former restaurant chef, I know a few tips and tricks to turn super-thick-cut steaks into perfectly cooked dinners. Read on to learn about my favorite techniques that will turn you into a pro in no time!
1. Salt the steak at least 30 minutes in advance( but, preferably, overnight )
Salting is the very best thing you can do for a large steak. You don’t need much salt- simply a nice sprinkle of kosher salt over the entire surface. Then, place it on a rack( uncovered) inside the fridge.
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