No need to go out for a perfectly cooked steak. Mark Bittman, aka the Minimalist, shares his tips for achieving steakhouse-quality perfection in your own kitchen.
A link to %this page% was e-mailed
Gas vs. Charcoal
O.K., now: gas versus charcoal. Charcoal gives you a better crust, and hardwood charcoal is preferable to briquettes. But it's also more of a hassle, and once you start the fire you're committed to a cooking time. Gas is more convenient. And to my surprise I found the results were not that different. If you use charcoal you can sear the steak beautifully. If you use gas you must cover the grill, and the crust is not nearly as attractive. But the timing is about the same. Either way, the taste is terrific, as long as you start with the right cut.