The Story

The steak is truly the American celebratory entree. Fads come and go, but a large slab of beef cooked over a very, very hot natural fire is as American as it gets when it comes to food. Preferences abound when choosing the cut, but if cooked correctly, any and every cut can be “The Perfect Steak.”

Servings: 6


  • 1/4 Cup Cornstarch

  • 1/4 Cup Coarse Sea Salt

  • 2-6 Steaks, 3/4” - 1 1/5” Thick

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place. Do not use the dome.



For best results, read the Steak Primer before starting.

  • An hour and a half before you’re ready to cook, lay the steaks out on an aluminum pan.

  • Mix the cornstarch and salt together in a small bowl.

  • Pat the mixture on both sides of the steak, then repeat after 45 minutes.

  • Fire up the Quad and get the grill very hot.

  • Scrape off any excess cornstarch mixture with a butter knife and place steak on the grill.

  • Flip steaks frequently. Cooking the steaks to the proper temperature should be done with the aid of a good instant-read thermometer. Many a good piece of meat has been ruined by trying to use touch to determine doneness.

  • When done, place on serving platter and let rest before cutting and serving.