Ingredients
- 1/4 cup sugar
- 3 tablespoons kosher salt
- 4 (9- to 11-ounce) boneless strip steaks, 1 inch thick, trimmed
- Pepper
Directions
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. 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.
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2A. 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.
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2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
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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.
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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.
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Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes. Slice and serve.