Charred steak at Magnum's restaurant in Chicago area?

I used to order a charred steak at Magnum's restaurant and it was extremely good. I always wanted to figure out how to cook a steak like that on my gas grill at home, but I don't know how to do that. Also, the steak had an extremely charred surface, but tender on the inside and very delicious.

If you have any information on this like a place to find the Magnum's recipe, or how to cook it that way, it would greatly be appreciated!!!Charred steak at Magnum's restaurant in Chicago area?
You probalby can't get your stove as hot as they can in the restaurant. You'd need to get it screaming hot, and they can probalby get it to about 700潞F or so usign a jet engine of some sort.



The closest you can get is a propane burner, on high, an da cast iron skillet. Season your steak, get skillet super-hot (nearly glowing red) and slap that steak down. Flip after about 3 minute using tongs or spatula (no fork). Give it3 more minutes then remove.



Do not attempt under a patio awning or on a wooden deck. Trust me.Charred steak at Magnum's restaurant in Chicago area?
I don't have their recipe but I can tell you have they get that charred surface, well at least how I do it. I cook my fillet Mignon's by first, letting them rest 30 minutes at room temperature. Season and with a very hot oven safe skillet I sear the steak about 3-4 minutes per side and finishing cooking in a 485 degree oven.



here is my recipe

http://www.cooking-is-easy-and-fun.com/S鈥?/a>Charred steak at Magnum's restaurant in Chicago area?
Charred Garlic Rubbed Rib Steak Ingredients

2 tb Olive oil 4 tb Dry thyme

Coarse salt; to taste 4 tb Chopped garlic

4 tb Coarsely-ground black pepper 4 Rib - steaks on the bone.



Instructions for Charred Garlic Rubbed Rib Steak:

Combine the oil, salt, pepper, dry thyme and garlic in a small bowl. Using this dry rub to season the beef, brush or rub the steaks with this seasoning mix and let marinate at room temperature for 20 minutes.



Over a hot barbecue grill, or under an oven broiler that has been preheated for at least 20 minutes, cook the steaks on both sides to the desired doneness. Generally, a steak of this size, cooked over a barbecue grill, will be medium-rare within about 8 to 10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger. This recipe yields 4 servings.



Pittsburgh Rare Steak - Black %26amp; Blue



According to local Pittsburgh lore, Pittsburgh steelworkers would often bring hunks of meat for lunch, rather than sandwiches. When lunchtime came, they would slap the piece of steak against a slab of hot metal in the mill to sear a blackened exterior around a red, rare core - a cooking style now known as "Pittsburgh Rare." Even the area bars got into the act, serving up Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and a bottle of beer.



Ingredients:

Porterhouse, Strip or other excellent cut of steak (approximately 1 1/2" thick

Salt %26amp; Pepper



Preparation:

Trim excess fat from the steak and season with salt and pepper. Marinate for four hours, if desired. Grill on high heat, or cook in a really, really hot cast iron pan, turning occasionally, until inside temperature reaches 125 degrees and outside is well browned and slightly charred around the edges. The trick here is the very high heat! Pittsburgh steak is often called "black and blue." It should be practically charred on the outside (black), while the center remains cold and rare (blue).



hope this helps. good luck and enjoy.