Our technique for perfect grilled steaks is unique in a couple of ways. Our goal is to create a deeply caramelized, well-formed crust that translates to bold, savory flavor.

First, the steaks are dusted with a mixture of cornstarch and salt. The salt is strictly for seasoning; the cornstarch absorbs excess moisture on the surface of the meat, which promotes dark browning.

Second, the steaks are chilled in the freezer for about 30 minutes before grilling. Extra-cold steaks take longer to cook through, which means that the exteriors have more time to develop a nice, crusty sear.

The steaks are served with a sauce from Argentina called chimichurri. This vibrant, potent mixture of fresh parsley, garlic, oregano, vinegar, and olive oil is an excellent foil to the richness of the beef.

Total Cooking Time: 75

Preparation Time: 15

Active Cooking Time: 45

Make Ahead: Serve immediately

Yield: 6 to 8 servings

Difficulty: Easy