Into-The-Fire Steaks

Photo: Christina Holmes

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.

Makes: 4 to 6 servings
Time: 25 to 30 minutes


  • 2 or more thick steaks (1–1 1 ⁄ 2

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