The high fat content of cured meats, as well as their high proportion of seasonings like salt and dried herbs, makes them the secret ingredient in this classic sauce.

Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Add log along edge of coals.

Cover grill, and heat to medium-high (400°F to 450°F).Remove steaks from plastic bag, and discard marinade.Grill steaks over direct heat, uncovered, flipping often, until caramelized, about 5 minutes.

Transfer steaks to indirect heat with fat cap facing coals.Cover and cook, flipping steaks occasionally, until an instant-read thermometer inserted in thickest portion registers 125°F for medium-rare, 30 to 35 minutes.

Transfer steaks to a platter, and let rest until internal temperature rises to 135°F, about 10 minutes.

Thinly slice against the grain, and serve on rice or with lettuce leaves as wraps, alongside.And since it only adds an extra couple of minutes to the process, I consider this step to be mandatory.. Just melt a little pat of butter in a saucepan over medium heat, and once the foam settles down, add your oats.

Stir to coat the oats in the butter and then toast them, swirling or stirring the pan often, until they are fragrant and have even darkened a shade, about five minutes.Watch them carefully so that they don’t burn; adjust the heat if needed.. Matt Taylor-Gross / Food styling by Amelia Rampe.

Think beyond water.Oats are naturally quite creamy, thanks to being such a starchy grain, but incorporating whole milk into the cooking liquid makes them even richer.