Recipes

[Chicagoan]

I just saw this on Giada's show, I have never used cornstarch before when grilling steaks. It makes sense for a crusty outside of the steak. She also freezes the steak after rubbing on the cornstarch mixture for 30 minutes. This keeps the steak from over cooking while achieving a crusty outside of the steak. I like my steak medium, so I would cook a couple of minutes longer.

Grilled Rib Eye Steaks.... Giada De Laurentiis

1 tablespoon cornstarch
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
Four 8-ounce rib eye steaks (each about 1-inch thick)
Vegetable oil, for brushing

For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly.

Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.

Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes.

Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes.

Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.

Transfer the steaks to a platter or individual plates. Let stand 5 minutes.