Recipes / Into-The-Fire Steaks

Into-The-Fire Steaks

By Mark Bittman

Published June 13, 2019

I’m serious: You’re going to put meat directly on the coals. And instead of getting burnt bricks, the results are a sublime balance of charred crust and juicy interior. The best cuts for this are porterhouse, rib-eye, and strip; bone-in or boneless—it’s your choice.

Into-The-Fire Steaks

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Into-The-Fire Steaks

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4 to 6 servings 1x