- 2-4 Ribeyes about a 1/4 to 1/2 inch thick
- Worchestershire sauce
- Montreal steak seasoning
- Spicy montreal steak seasoning
- Veggies or a salad for a side
- Marinate your steaks for at least 4 hours, preferably overnight for best flavor
- The marinate should include: put some montreal steak seasoning on each steak (both sides); then add just a little of the spicy montreal seasoning (only one side) for some kick; top it off with some worchestershire sauce (enough to coat it on each side).
- Prep the grill: we use charcoal because it gives you LOADS of flavor. We also recommend using a charcoal chimney to light the coal without any chemicals. Just use paper, newspaper, or paper towels to light the coals using the charcoal chimney.
- After the coals are hot, dump them into the grill and put the grate on and the top (making sure the holes on top and on bottom are open).
- After about 5 minutes, go and scrape your grate off to make sure it's clean using your grill scraper (metal bristles). Now your grill is hot and ready.
- Close the holes on top and bottom about half way (you don't want to burn your steak). After about 5 minutes, it's time to cook those steaks. For every 1/2 inch thickness, you'll want to cook your steak about 5 minutes per side for a medium well steak. Keep a close eye so you don't burn them!
- Serve them up with some corn on the cob, veggies, or a nice side salad.
Recipe from: Holly and TJ
Phil is a firm believer in always using a charcoal grill for grilling. We agree that you get much better flavor over using a gas grill. Thumbs up.
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