Red-Hot Bayou-Blackened Strip Steak

A fine line separates a crisply seared surface from burned food. No one understands that better than legendary New Orleans chef Paul Prudhomme, who developed the wonderful blackening technique and then had to watch imitators turn it into sacrificial charring. In the original version, a combination of very high heat and dry spices produce the crusty blackening without incinerating the food. Prudhomme does it at K-Paul's restaurant in a blazing-hot pan, but the approach works best at home on an outdoor grill.

 

SERVES 4 OR MORE

 

4	14- to 16-ounce strip steaks, about 1 to 1¼ inches thick, at least choice grade
2	tablespoons Tabasco sauce or other Louisiana-style hot sauce

BAYOU RUB

1	tablespoon Zesty Lemon Pepper ([>]) or other lemon pepper
2	teaspoons kosher salt or other coarse salt
2	teaspoons paprika
1	teaspoon ground white pepper
1	teaspoon dry mustard

At least 1½ hours and up to 8 hours before you plan to grill the steaks, coat them with the Tabasco sauce. (The longer the steaks sit, the more firepower they acquire, but even the maximum amount of time won't overwhelm good meat.) Use a spatula or the back of a large spoon to spread the Tabasco, or place the steaks in a plastic bag and rub the sauce around on them through the plastic. Wrap the steaks in plastic (if they're not already in it) and refrigerate.

About 30 minutes before you plan to grill the steaks, remove them from the refrigerator and drain them. Combine the dry rub ingredients in a small bowl and coat the steaks with the mixture. Let the steaks sit uncovered at room temperature for about 30 minutes.

Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).

Grill the steaks uncovered over high heat for 2½ to 3 minutes per side. Move the steaks to medium heat, turning them again, and continue grilling for 2½ to 3 minutes per side for medium-rare doneness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered for 2½ to 3 minutes; finish cooking with the cover on over medium heat for 5 to 6 minutes, turning the steaks once midway.

Serve these sizzlers hot, paired perhaps with Bourbon and Black Walnut Sweet Potato Gratin or red beans and rice.