What separates a gorgeous steak house steak and a so-so backyard one? Simple: a killer crust. A salty, crispy, expertly charred one gives steak its intensely savory appeal. With the cost of beef at a 30-year high, now's not the time to just slap a steak over fire and call it dinner. Here's how to up your grill game and raise the stakes.
Go big with bone-in steaks at least 1½ inches thick. They'll develop a crust before the inside overcooks. We love skinny (½-inch-thick) cuts too; just be sure to grill them faster over higher heat. Season any steak liberally with kosher salt and freshly ground black pepper to elevate flavor and add crunch.