The food lab better home cooking through science ( PDFDrive ) 384
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Step1:Season
Seasonallsidesofthesteakwellwithkoshersaltandblack
pepper at least 45 minutes before cooking, and up to
overnight. At first the salt will draw moisture out of the
surface of the meat, but then it will create a brine with this
extractedliquidthatwilldissolvesomeofthemeatproteins,
allowingthemtoreabsorbtheliquid,andthesaltalongwith
it.Theresultisdeeperflavoringandamoretendertexture.
Letting the steak rest for up to 3 days uncovered on a wire
rack set in a rimmed baking sheet in the fridge will further
improveit.
Step2:CookoverIndirectHeat
Build a two-zone indirect fire with at least a full chimney’s
worthofcoalsbankedentirelytoonesideofthegrill.Or,if
using a gas grill, heat one set of burners to high and leave
the rest off. Cook the meat on the cooler side of the grill
with the lid on, flipping the steak every 5 minutes or so,
until it reaches 10 degrees less than the desired finished
temperature (115°F after this step for medium-rare, 125°F
for medium) on an instant-read thermometer. For a really
thicksteak,thiscantakeuptohalfanhourorso.
