Grilled Sugar Steak
By Cecelia JenkinsPublished on June 7, 2015
Time
50 minutes, plus 1 hour salting
Yield
Serves 4 to 6
Ingredients
Before You Begin
Plan ahead: These steaks need to sit for at least 1 hour after seasoning. You will have about 1 teaspoon of sugar mixture left over after the final seasoning of the steaks in step 3. If your steaks are more than 1 inch thick, pound them to 1 inch.
Instructions
- Mix sugar and salt together in bowl. Pat steaks dry with paper towels, and place in 13- by 9-inch baking dish. Season each steak with 1 1/2 teaspoons sugar mixture on each side. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Transfer steaks to plate. (Steaks will be wet; do not pat dry.) Sprinkle steaks with 1 teaspoon sugar mixture on each side, then season with pepper.
- Place steaks on hotter side of grill (if using charcoal) and cook (covered if using gas) until evenly charred on first side, 3 to 5 minutes, rotating and switching positions for even cooking. Flip steaks and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes, rotating and switching positions for even cooking.
- Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes. Slice and serve.
Time
50 minutes, plus 1 hour saltingYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Using a ratio of 4 parts granulated sugar to 3 parts kosher salt, we season the steaks with some of the mixture and let them sit for up to 24 hours to fully season. Right before they hit the heat, we season them again. Moving the steaks around the grill as they cook prevents the sugar from burning. Letting the steaks rest uncovered keeps the crust in place.
Before You Begin
Plan ahead: These steaks need to sit for at least 1 hour after seasoning. You will have about 1 teaspoon of sugar mixture left over after the final seasoning of the steaks in step 3. If your steaks are more than 1 inch thick, pound them to 1 inch.
Instructions
- Mix sugar and salt together in bowl. Pat steaks dry with paper towels, and place in 13- by 9-inch baking dish. Season each steak with 1 1/2 teaspoons sugar mixture on each side. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Transfer steaks to plate. (Steaks will be wet; do not pat dry.) Sprinkle steaks with 1 teaspoon sugar mixture on each side, then season with pepper.
- Place steaks on hotter side of grill (if using charcoal) and cook (covered if using gas) until evenly charred on first side, 3 to 5 minutes, rotating and switching positions for even cooking. Flip steaks and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes, rotating and switching positions for even cooking.
- Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes. Slice and serve.
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