Quote:
Originally Posted by DJ's left nut
Also - pat dry before setting on the grate. This is an often overlooked step that makes a huge difference in the crust you're able to get on the outside of the steak.
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To get a good crust, I like to dry the steaks in the fridge for a few days. I take the steaks out of the wrapper when we get them and put them uncovered on racks in the fridge for 3-4 days (for thick steaks - 1-2 days for thin cut). It slightly drys the outside, which makes a great crust. The drier outside also seems to seal in the juices in the middle.
Admittedly, I do this mostly for pan frying since I don't grill steaks that often. Drying/aging the steaks saves you from trying to fry a steak in a puddle of water.