Grilled Steak Platter
At Alfred's Steakhouse in San Francisco, the cooks have perfected a method for grilling steaks that results in a crunchy crust and evenly rosy meat within—no gray ring around a red center. Chef Daniel Patterson, whose Alta Group owns Alfred's, modified the technique for us home cooks who usually grill steaks as part of a multicourse dinner. His useful technique is one to engrave in your memory: Sear them all over, and then—rather than grilling them over indirect heat, like the restaurant's cooks do—roast them in the oven while you have your first course. It's like hiring a babysitter, but for beef! When you're ready to eat, throw the steaks back on the grill to build up the crunchy crusts.Also helpful for creating a good crust: Unwrap the steaks the day before cooking them, pat dry, and chill them uncovered so air can circulate freely around them. Dry-aging makes steaks crustier too, because they aren't as moist to begin with.