Steak Recipe

Telling people (men) how to grill steak is about the same as telling people which religion to follow. This is how I do it, but there are millions of variations, of course.

Ingredients

1 Tbs B and E Meats Butcher's Blend
1/2 cup Worcestershire Sauce
3 spoonfuls of diced garlic
Steaks

Preparation

Mix the sauce in a small bowl.
Tenderize the steak with a tenderizing mallet (whack it on both sides).
Put the steak in some kind of covered container.
Put the sauce on the top of the steak.
Put the steak in the fridge and let it marinate for a day.
Apply fire - brown on one side for a few minutes - flip and brown on the other side.
Cook to 165 degrees F. Flip every 5 - 10 min after checking with a thermometer.

Notes

BBQ is the food of poor people. This recipe works with the cheapest steak or the best steak. Just tenderize (beat the hell out of) cheaper steak more.
There is controversy about this, but in ye olden times I was taught to brown the steak on both sides to keep in the juicy goodness. Modern chefs say that this is hokum. I figure that it can't hurt.

Gear

I use a Char-Broil Professional TRU Infrared 4-Burner Cabinet Gas Grill - it is like cheating. Flare-ups just don't happen so you don't burn your food. I have also used normal gas grills and charcoal grills. Just watch the steaks so the fat doesn't cause a flare-up.
I also use Weber grill pans on the grill. This keeps the grill cleaner and makes it extremely easy to put food on the grill and take it off. I usually use pliers to pick up the grill pan and put it on a baking sheet so I can carry it into the house.
If you want to do potatoes or any kind of veggies on the grill, Webber also makes handy baskets. I put the potatoes on about half-way through and stirred them up every time I checked the steak so they wouldn't burn.

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