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Grilled Steak Seasoned to Taste
From Dorothy McNett's recipes at www.dorothymcnett.com. Grass fed beef is the best! Use any ready made rub seasoning, or your own blend. Do not "over season" as one of the joys of eating a fine cut of meat is the flavor of the meat itself. A stove-top grill pan is perfect when cooking 1-3 steaks and you do not want to fire up the outside grill. Or, use a heavy bottomed saute pan.
best quality beef steak, such as Porterhouse, t-bone, rib eye, filet...
Brush or rub on olive oil and then your seasonings. Place steak over hot coals or grill in a grill pan until done to your liking, usually from 2-3 minutes per side, depending on thickness of steak, heat of pan or coals, etc. Do not over-cook the meat or it will be dry and tasteless. If using the cheese, dollop about 1 tablespoon of soft Gorgonzola on top of each steak. Remove meat to serving platter. Add port to hot pan, using a silicone spatula cook and stir to bring up any remaining bits of meat and seasonings in the pan and to reduce the port to a thick dribbling sauce. Pour over steak and serve.
Recipe created 1998-08-10.