Thick-cut steaks are made for the grill: a hot fire browns the crust in minutes while the inside stays rare to medium-rare. Dry rubs and wood smoke are two of the simplest ways to add flavour to the crust without masking the beef itself.
Thick-cut steaks are made for the grill: a hot fire browns the crust in minutes while the inside stays rare to medium-rare. Dry rubs and wood smoke are two of the simplest ways to add flavour to the crust without masking the beef itself.
Thick-cut steaks are made for the grill: a hot fire browns the crust in minutes while the inside stays rare to medium-rare. Dry rubs and wood smoke are two of the simplest ways to add flavour to the crust without masking the beef itself.
Thick-cut steaks are made for the grill: a hot fire browns the crust in minutes while the inside stays rare to medium-rare. Dry rubs and wood smoke are two of the simplest ways to add flavour to the crust without masking the beef itself.
Thick-cut steaks are made for the grill: a hot fire browns the crust in minutes while the inside stays rare to medium-rare. Dry rubs and wood smoke are two of the simplest ways to add flavour to the crust without masking the beef itself.
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