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Monday, April 8, 2013

Perfectly Grilled Beef Steaks

Start out with the correct cut of beef.
Rib Eye, Top Sirloin, or any beef meant
to be grilled, even T-Bone or Porterhouse.
Marinate in a simple to make marinade
and then season just before grilling.
After grilling let the steaks rest for
five mintes before slicing and serving.

Steaks for grilling
Dashes of Worsetershire sauce
Dashes of low sodium Soy sauce
Dashes of garlic powder
Dashes of ground black pepper
Dashes of salt
Unsalted butter
BBQ sauce of choice

Place steaks in a single layer in a glass dish.
Put a few dashes of Worcestershire sauce on each.
Put a few dashes of Soy sauce on top of each steak.
Sprinkle on a little garlic powder and black pepper.
Let beef come to room temperature uncovered as the
marinade seeps into the beef as it sits in the dish.
Preheat the grill for fifteen minutes on high heat.
Clean the grill grates with oiled papper towels.
Let the grill get as blazing hot as possible.
Sprinkle some salt on the steaks and place on grill.
Close lid and grill for about four minutes time.
Open lid and turn steaks over using a spatula.
Close cover and grill steaks for another two minutes.
Of course grill time depends on the steaks thickness.
Remove grilled steaks to a serving platter and then
dot each steak with butter, cover with foil and let sit.
Five minutes later slice and serve with bbq sauce.

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