Grilled Sugar Steak
Website
Source URL: www.cookscountry.com
Cuisine: North American
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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Steaks are dry-brined with a mixture of 4 parts sugar to 3 parts salt. Fun technique and one I'll be using again. Note to self: the amounts of rub listed really do assume thick steaks; thinner steaks need significantly less rub. (Which should have been obvious, but wasn't.)
I made it under my broiler, which was fine, but I didn't get quite the caramelization I was expecting and it did a number on my cast-iron grill pan.