LISA'S GRILLED STEAKS
In the Test Kitchen, we used rib-eyes for this recipe and, boy oh boy, they came out tasty. The marinade really adds a robust hickory flavor to the meat. A bit of the Greek seasoning (that includes salt, pepper, oregano, parsley and other goodies), is all the seasoning that the tender and delicious steak needs. Do watch for...
Provided by Lisa Allen
Categories Steaks and Chops
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. Preheat your grill to high heat.
- 2. Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
- 3. Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
- 4. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
- 5. Place the steaks on the hottest part of the grill and then stand ready with the tongs.
- 6. At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
- 7. Continue to grill with the lid open for about 4 - 6 minutes.
- 8. Flip the steaks over onto the other side, still over the hottest part of the grill.
- 9. Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
- 10. Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!
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