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Grilled Steak (The Basic Steak)
Howdy,
Sirloin,porterhouse,club, rib, and filet are all well-suited for these following days of receipes. Cheese lovers will leap tall buildings for the blue-cheese variation described tomorrow.
The Basic Steak: 4 ea beefsteaks, 8 to 10 onces(230-285 g) each, cut about 1" thick, trimmed of fat.
Arrange steaks on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until meat is done to your liking(10-12 minutes for medium rare; cut to test). Season to taste with salt & pepper. Makes four servings.
Sirloin,porterhouse,club, rib, and filet are all well-suited for these following days of receipes. Cheese lovers will leap tall buildings for the blue-cheese variation described tomorrow.
The Basic Steak: 4 ea beefsteaks, 8 to 10 onces(230-285 g) each, cut about 1" thick, trimmed of fat.
Arrange steaks on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until meat is done to your liking(10-12 minutes for medium rare; cut to test). Season to taste with salt & pepper. Makes four servings.
A canvas campateer