Clinched strip steak from Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill by Adam Perry Lang

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Accompaniments: Thyme, rosemary, and sage salt; Mint, lemon, and rosemary salt; Lemon thyme salt; Lime coriander salt; Thyme Zinfandel salt; Wine vinegar salt; Worcestershire salt; Charcoal salt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on June 09, 2024

    I cooked this steak normally as I would (not clinched) as I get plenty of direct heat on my grill. I did really enjoy the flavors added by the rub and the "sauce."

  • jahqdruh on March 28, 2018

    I used rib-eyes for this. Clinching means you cook either directly on the charcoal or on a rack resting on it -- and you have to use hardwood lump charcoal, not briquettes. Thank God I use welding gloves when I grill, or I would have no arm hair left. There were some large flames involved. I also need to watch the timing and temperature check sooner, as one steak ended up medium-well instead of medium rare. That being said, even the medium well steak was juicy and flavorful. They were a little salty for my taste and I will cut back on the salt next time, but these were the best rib-eyes I've ever cooked. Win.

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Reviews about this recipe

  • Fine Cooking

    These steaks are rubbed, scruffed, hot potatoed, basted, and cooked right on the coals. The result is a flavorful crust balanced by the fresh, bright flavors of his Board Dressing.

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