Perfectly Grilled New York Steak

Who needs grill marks? Remember when Harold McGee’s “On Food & Cooking” (Scribner, 1984) burst the myths that searing locks in juices and that you should only flip steaks once on the grill were scientifically discredited for all humanity? Here’s proof: we flipped this steak every 20-30 seconds for about 15 minutes to build a perfectly charred crust (better than grill marks!) while slowly reaching a rosy red, medium rare 135°F interior. This technique has served us well over the years, and the steaks are always perfectly juicy with a crisp savory crust that is the epitome of a perfectly grilled steak.[tasty-recipe id="2203"]