Serious Steaks
Source of Recipe
Cheryl
Recipe Introduction
don't let the hot sauce fool you, we never taste the heat only the most wonderful steaks in the world!
List of Ingredients
Four 14 to 16 oz strip steaks, about 1 to 1¼ inches thick, at least choice grade
2 T Tabasco sauce of other Louisiana-style hot sauce
BAYOU RUB
1 T Zesty Lemon Pepper or other lemon pepper
2 tsp coarse salt
2 tsp paprika
1 tsp ground white pepper (I used black pepper)
1 tsp dry mustard
Recipe
At least 1½ hours and up to 8 hours before you plan to grill the steaks, coat them with the Tabasco sauce. The longer the steaks sit, the more firepower they acquire, but even the max amount of time won't overwhelm good meat. Use back of large spoon to spread the sauce or place the steaks in a plastic bag and rub the sauce around on them through the plastic. Cover and refrigerate.
About 30 minutes before you plan to grill the steaks, remove them from the refrigerator and drain. Combine the dry but ingredients in a small bowl and coat the steaks with the mixture. Let the steaks sit uncovered at toom temp for about 30 minutes. (I have learned to let any steaks sit for 30 minutes at room temp before grilling, it really makes a difference)
Grill the steaks uncovered over high heat for 2½ to 3 minutes per side. Move the steaks to medium heat, turning the again, and continue grilling for 2½ to 3 minutes per side for med-rare doneness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered fot 2½ to 3 minutes; finish cooking with the cover on over medium heat for 5 to 6 minutes, turning the steaks once midway.
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