GRILLED RIB-EYE (or T-BONE,
OR PORTERHOUSE, OR STRIP
STEAK) FOR TWO
Grilled steaks and pan-seared steaks are two completely
different beasts flavorwise, but as far as cooking
technique goes, there are only a few minor distinctions.For one thing, the heat you can get out of charcoal
briquettes (or, better yet for searing, real hardwood coals) is
far greater than what you can get out of a home stovetop
range, leading to superior charring, as well as the singeing
of the dripping beef fat, which gives grilled beef its