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re: Steak
Posted on 6/18/15 at 3:06 pm to ManBearTiger
Posted on 6/18/15 at 3:06 pm to ManBearTiger
I usually get my ribeyes cut about an inch thick. I have taken a liking to Montreal steak seasoning so I generously sprinkle that on both sides and leave on the counter about 2 hours to get to room temperature.
I like my steaks cooked on the grill over an open fire, so I never marinate them because marinate tends to burn over fire.
I get my grill to about 500 degrees and sear one side for about two minutes, then I flip once and sear the other side about two minutes and remove. Steak usually comes out a good medium rare.
I never use steak sauce. Serve with side of salad and loaded baked potato and I'm in heaven.
I like my steaks cooked on the grill over an open fire, so I never marinate them because marinate tends to burn over fire.
I get my grill to about 500 degrees and sear one side for about two minutes, then I flip once and sear the other side about two minutes and remove. Steak usually comes out a good medium rare.
I never use steak sauce. Serve with side of salad and loaded baked potato and I'm in heaven.
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