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Volume III
July, 2012

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Crusty BBQ Grill Steak

By Karla Jackson

Growing up in the beautiful city of San Diego, California where the temperature is mostly like Hawaii but without the daily rain, you can imagine we did a lot of BBQ's.

I remember my family cooking around "the meat and potato" kind of thinking. Mostly it was the question "What do you want for dinner?, I don't know what do you want?" So often times we would just grill hamburgers and every once in awhile we would have the pleasure of getting to eat a grilled steak dinner. I've learned a few things just recently about steaks and I'd love to share what I've learned with you...

Crusty BBQ Grill Steak

First of all you must get a Premium Steak to make a difference in your experience. I'm a big fan of Boneless Rib Eye. However equally excellent are Tenderloin (filet minion) or Strip Steaks, (NY steak). Approximately 1 1/2 inch thick is a good start. Dry your steak or pat it dry with paper towels. Drying the steak as much as possible aides in development of flavor and crust. Coat on both sides of steak the cornstarch and salt:

1- 1 1/2" steak
1 teaspoon cornstarch
1 teaspoon salt

Mix above mixture together before rubbing on both sides of steak.

Cornstarch absorbs the moisture and salt pulls the moisture out of meat.

Place steaks on top of a rack with rack placed on top of a cookie sheet uncovered encouraging air movement. This also helps in the drying process. Place cookie sheet with steaks on top into the freezer for 30-60 minutes. Freezer is dry and has a low humidity. Steaks can then spend more time on the hot grill that has been heated for about 15min. on high. The steaks are very cold and creates a longer time to bring up the temperature of the grilling. With moisture low and a higher grill temperature this will lead to a better flavor development and crust! Once steaks are cooked allow to set on a warm to hot plate for 3-4 minutes before cutting into the steak.

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