Nothing is better than a juicy steak cooked over hot coals, but cooking a giant hunk of meat to a perfect medium rare has always seemed like a task best left to the pros. Luckily, one of those pros — New York chef Seamus Mullen — is willing to share his secret for cooking mammoth cuts of cow: four empty tuna cans filled with wine and garlic.
The above video (and its accompanying article at the link below) walk you through the process in much greater detail, but the tuna cans play a crucial role in ensuring your steak stays juicy and cooks evenly. After searing all six sides of his steak, Mullen moves the hot coals to one half of the grill, creating areas of direct and indirect heat.
Then, he fills four empty tuna cans with red wine and crushed garlic, topping them with a nest of fresh herbs on which the steak will rest for the remainder of its time on the grill. This whole setup is rigged over the indirect heat zone, allowing the red wine to steam the juicy beast until it reaches the desired internal temperature, resulting in a very flavorful mountain of meat. Check it out above to see it in action.