BLACK-PEPPER HONEY STEAK

BLACK-PEPPER HONEY STEAK image

Categories Beef

Number Of Ingredients 7

Serves 2 to 4
3 tablespoons red wine
3 tablespoons honey
3 large cloves garlic, minced
1 teaspoon fresh ground black pepper
1 pound steak (rib eye, Porterhouse, T-bone, New York strip, Delmonico, or the tender part of a chuck steak), cut at least 1-1/4 inches thick, trimmed of excess fat
Salt to taste

Steps:

1. Combine the wine, honey, garlic and pepper in a shallow dish, add the steak and turn to coat both sides with the mixture. Let stand at room temperature while you set up the rest of the meal. 2. High heat is needed here to get a good sear. Prepare a charcoal grill for direct grilling or preheat a gas grill set for high heat. Oil the grate. 3. Remove the steaks from the marinade and pat dry. Arrange the steaks on the hot grate and sprinkle with salt to taste. Grill for 4 to 6 minutes. Turn the steaks over using tongs (don't use a fork; poking the meat releases the flavorful juices), sprinkle with salt and more black pepper, and grill the second side for about the same amount of time, or to desired doneness. The best way to make sure the steak is done to your liking is to insert an instant-read thermometer into the thickest part of the meat, not touching bone. Let steak rest a few minutes before serving.