When I want to go sacrilegious with a steak, I use Dad's recipe:
Douse on both sides with the ONLY Worcestershire sauce, Lea & Perrins. Sprinkle with dried minced garlic, salt, and coarse pepper. Press the spices in to the steak. Allow to marinate in the open until at room temperature, or no more than a couple hours, or it will be too salty, Grill hot and fast, 3 min then 2 min per side , or less.
The flavor is really good, no sauce needed. Don't use this method in a cast iron skillet, it makes a hell of a sticky burnt mess!
I don't remember Dad doing it , but I sometimes let a steak sit in the fridge until the whole thing is a light shade of brown, four days or so. Rinse the funk off and dry very well with paper towels before seasoning.
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Original PK--rectangular
PKGO
22.5" Weber Kettle
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