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Now you're talking Dean!
My favorite is either a nice size filet or a delmonico(rib eye).
If you have a gas grill.. go buy some hickory chips and soak a handful in water for about an hour. drain and then wrap them in foil. poke twice with a fork on the top of the foil. heat up the grill to medium heat & place the chips on the gril for about 5-10 minutes until it starts smoking a bit... (this gives it a little extra flavor .. not needed if you are on a charcoal grill.)
while waiting on the smoke... season with a little salt & pepper.
Place the steaks on the grill and take the advice of others,... don't turn too soon. use a spatula or tongs to turn.
I also like to make a little butter mixture to melt over the steaks when i take them off the grill.
mix real butter (european style if you can find it) with fresh chopped basil, parsley, thyme, garlic & rosemary. add a little bit of sea salt and pepper. mix them in a blender and roll it into a log and wrap with wax paper. stick it in the fridge over night.
once steaks are ready, cut a little slice of butter on place on top of the steak a few minutes before serving. You will love it!
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Sharky
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