Crusty Char-Grilled Steaks

By ghinman

Ingredients

• Steak Sauce:
• 1 tsp. salt
• 1 tsp. cornstarch
• 4 strips, rib-eye, or tenderloin steaks, about 1 1/2 in. thick
• Pepper
• 1/3 cup raisins
• 1/2 cup of boiling water
• 1/4 cup ketchup
• 3 tbs. Worcestershire Sauce
• 2 tbs. Dijon mustard
• 2 tbs. white vinegar
• Salt and Pepper

Preparation

Step 1

Chill the steaks: Combine the salt and cornstarch. Pat the steaks dry with paper towels and rub with salt mixture. Arrange on a wire rack set inside the rimmed baking sheet and freeze until the steaks are firm and dry to the touch, at least 30 minutes or up to 1 hour.

Steak Sauce:
Combine the raisins and water in a bowl and let sit, covered, until the raisins are plump, about 5 minutes. Puree the raisin mixture, ketchup, Worcestershire sauce, mustard, and vinegar in a blender until it is smooth. Season with salt and pepper. The sauce can be refrigerated in an airtight container for 1 week.
Makes 1 1/4 cups.