Quote:
Originally Posted by vailpass
Fresh garlic or powder? I don't do the charcoal thing. I'm too damn lazy and don't want to deal with the mess.
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cut a clove of garlic in half. rub cut half on steak to get the garlic oils onto the steak. then just salt and pepper. When grilling, turn it at 45 degrees to the steakhouse grill marks, which add more area of carmelization.