3. Salt, Salt, and Salt Again
or New York strip. Rather, this thickness ensures that your steak will achieve the perfect char on the outside just as the interior reaches the ideal temperature.A few hours before you grill, lightly sprinkle both sides of the steak with salt; put it on a wire rack set on a rimmed baking sheet.
The salt helps the cells retain water, guaranteeing juicy meat. Before placing it on the grill, pat dry with paper towels, and generously salt the meat again. Finally, pass some fleur de sel at the table to sprinkle over the sliced steak for more flavor.Pepper not only adds an element of spice to steak, it also adds crunch. You want a combination of fine, medium, and big pieces. To achieve this,
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