At Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Food52'er pierino shows us how to grill any steak like a pro.
Some of the best steaks I've eaten in my life were not cooked in New York, nor in Chicago but in Italy. Specifically in Tuscany off of the A1. The A1 in this context is not a steak sauce, it's the autostrada that runs through the center of Italy and through the heart of Tuscany. The most esteemed meat for the grill there is chianina beef. Domestically, the closest cut would be a double-thick porterhouse steak. For seasoning you need nothing more than coarse salt, pepper, and lemons to squeeze at the table.
What is important is that you cook this over real wood charcoal. Propane and briquettes are for sissies, okay? Gas grill? No! In Tuscany they might throw dried vine cuttings on the coals. An alternative is to add wine barrel staves,Read More »from How to Grill Any Steak in 5 Steps