great steak prep!

[Archie F. Swin]

Finally got around to dropping some steaks on the grill Friday. They were absolutely the yummiest steaks I have ever done. The prep was a variation of something I got out of a Steve Raichlen book. His "recipe" calls for a porterhouse but you could use this for any cut. Hell, doesn't even have to be beef. I used two KC strips.

Set your grill for direct high heat, preferably over oak or hickory, whatever you want. While the grill is preping, generously season your steak(s) with coarse salt and crushed black pepper on both sides. Take a cassarole dish and coat the bottom with olive oil, in fact go about 1/8 of an inch deep or more. I reccomend a high quailty olive oil because it will have a direct effect on your final product. Chop up some fresh rosemary and 2-3 cloves of garlic. Raichlen also adds some fresh sage but I didn't have any. Toss the rosemary and garlic in the dish distributing them evenly along the bottom. Since I wanted a little kick, I sprinkled some Montreal spice along with the herbs and oil.

Allrighty, brush and oil your grate and slap your steak(s) on the grill. I go about 6-7 minutes each side for medium-well 1 1/4" steaks. I also like to use the lid while cooking. I think it enhances the smokey flavor.
Once your steaks are cooked to taste bring 'em in and drop them in the casarole dish with the herbs and oil. Let them sit for 5 minutes turning them once then slice them up while they're in the dish and serve.

Yummy . . . . and criminally simple!



bon apetite bitches