Corn Starch Steaks??

Sonny3

My wife saw a post on FaceBook about putting corn starch on steaks.  I did a little further research and discovered from some cooking channels that the reason is for a really CRUSTY steak.

So tonite I dusted two NY Strips with corn starch and put them in the frig for about an hour.  Then I coated them with Lane's Ancho Expresso Rub.  The premise is that the corn starch removes the moisture from the outside layer of the steak and allow for them to crust more heavily.  By putting them in the fridge and lowering the internal temp, the steaks can remain on the 550 degree high temp longer to promote an absolutely delicious crust to the steaks.  Total cook time was 8 minutes and they were a perfect Med Rare.  The crust looks burnt, but believe me it was not.  It was an awesome and tasty crust to the steaks.

The longer I have these BGEs, the more I learn and the more I love cooking on them.

Eggcelsior

Try baking powder too. Once it starts mixing with moisture it will create a "fried" crust. I do it all the time on chicken.

beachsmoke

Nice job looks great

Hibby

That sounds like an awesome method.

Spaightlabs

hsrd to find a good nutrition reason for adding a highly processed carbohydrate to your protein...

Tbent

A lot of people use corn starch or baking powder to get their wings crispy. Same idea. I've seen Americas Test Kitchen suggest this also for steaks. 
Yours look like they back up the theory! Looks good to me. 

Eggcelsior

Spaightlabs said:

hsrd to find a good nutrition reason for adding a highly processed carbohydrate to your protein...

Someone doesn't like fried chicken

Tinyfish

You made me hungry. 

Simcan

Spaightlabs said:

hsrd to find a good nutrition reason for adding a highly processed carbohydrate to your protein...

I don't think this was a nutrition-motivated thing.  Hard to find a good nutrition reason to add salt or rub or sauce to your protein also, but easy to find a good flavor reason.

GregW

I will try the corn starch on tonight's steaks. I does look good. It might even be the secret to a good crust on Sous Vide steaks.