Skinny Steaks

Reverse sear works best on thicker cuts. For thin steaks and ultrathin steaks like skirt steak, you need a very different technique. As with thick steaks, the goal is the same: a dark brown exterior and a tender, juicy, medium-rare interior. For steaks 1 inch thick or less, the secret is to use very high heat and keep them moving.

Makes 2 servings

Takes 10 minutes

• 2 steaks, each about ¾ inch thick
• Kosher salt (about ½ teaspoon per pound)
• Freshly ground black pepper
• Vegetable oil

1. Prep. Trim the surface fat and silverskin from the steaks if necessary. Sprinkle with salt, and dry brine in the refrigerator for 1 to 2 hours before cooking.

2. Just before you cook it, pat the meat dry with paper towels (moisture creates steam and prevents browning). Sprinkle with pepper and press it in with your hands.

3. Fire up. Get your grill screaming hot. If you are using charcoal, pile the coals just beneath the cooking surface as in the picture at the top of the opposite page. On a gas grill, drop the grate as close to the burners as possible. Leave the lid off. You won’t really be using the indirect zone, but it is nice to have in case you need a safe zone away from the flames.

4. Cook. Put the meat over the hottest part of the grill. You need to stand by the grill and flip every minute so the hot surface cools, inhibiting heat buildup and preventing the interior from overcooking. Aim for a uniform dark brown without grill marks and 125 to 130°F in the middle. Things move fast, so be on your toes. You are a human rotisserie. Be the rotisserie.

The Afterburner Method for Skinny Steaks

If you have only two skinny steaks, try this: Fire up half a chimney of charcoal. When it is at peak heat, after about 15 minutes, the surface will be well over 1,000°F. Put a grate on top and cook the steak there. Flip every 30 seconds.