Consider the steaks raised!
. By employing a technique I developed back in my Cook's Illustrated days called the reverse-sear and positioning the steak so that the tenderloin lies further away from direct heat, you end up with a perfectly even, rosy color from edge to center in both the strip and the tenderloin. You finish off the steak by searing it hard and fast over the hot side of the grill.
For this technique, you'll also need at least two steaks . Two steaks this size will easily feed four hungry diners, so invite those friends!Step 1: Salt them well As for pepper, some folks claim that pepper turns bitter if you apply it before cooking. I've never, ever noticed this to be the case—actually, I find pepper turns sweeter and fuller in flavor if you let it cook with the steak. I grind it onto my meat at the beginning.Step 3: Stack and skewer
By this stage, the wood chunks should be smoking pretty heavily. Remember: you want the fattest end of strip to be closest to the fire with the tenderloin and thinner areas of the steak further for even cooking.Now that the steaks are in, the goal is to cook them as slowly and gently as possible, while making sure the fire doesn't go completely out.
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