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Succulent Steak




Source of Recipe


http://cookingontheradio.com/recipes/Succulent%20Steak.htm


Recipe Introduction


This is one of Michelle's favorite steak preparations. It is very simple and very effective at creating a most flavorful and juicy steak. I will be preparing porterhouse tonight, but this recipe will go equally well on a few New York Strips or other thick cuts of steak.


List of Ingredients






2 Porterhouse Steaks (about 16 oz each)

1 tablespoon soy sauce (preferably Kikoman)

2 1/2 tablespoons Lea and Perins Worchestershire sauce

2 teaspoons fresh ground black pepper

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon ground cayenne pepper

Recipe






Place the steaks in a dish suitable for marinating. Mix the soy sauce and worchestershire sauce and pour roughly half over one side of the two steaks. Let set for 5 minutes while you mix all of the dry ingredients together. Add about half of the dry seasoning to the steaks and let set for another 5 minutes. Flip the steaks over and repeat on the other side.



You can let the steaks stand for up to 2 hours or refrigerate overnight.



Preheat your grill to a medium high heat. If the steaks have marinated overnight, remove from the refrigerator 15 minutes prior to cooking. Place steaks on a hot cleaned grill for 4 - 5 minutes per side turning three times so that each side has two cooking periods, this will cook the steaks to about medium rare. Increase cooking time by about 2 minutes per side for medium and 3 minutes per side for well done. It may be better to remove your grates and eat the briquettes than to cook the steak to well done however.



Keep a close watch as the steaks are grilling to quickly extuingish flare ups. It helps to have a cup of water or even better, a good beer on hand for the job.



Serve with a baked potato and steamed broccoli or asparagas for a steakhouse quality meal at a fraction of the price.