Best Grilled Steak
By: Farlan Dowell
Published: Thursday, December 10, 2009 - 5:58pm

Ingredients




3/4 pound One quality Ribeye, nicely marbled.
3 tablespoons Montreal Steak Spice
1 teaspoon Olive Oil

Preparation

1 Rub Montreal Steak Spice on Meat, with a little bit of virgin Olive Oil.  Use about 3 TBSP of Montreal Steak Spice.  Don't worry, a lot of the spice will come off on the grill.  Set the steak aside for a couple hours. 2 Heat grill to 400 degrees.  Slap steak on the grill, turn once, take off the grill, cover with tin foil for 5 minutes. Eat.

About


A lot of people swear by a lot of different methods to make the perfect steak, I take a simple approach that works wonders every time. First of all, if you buy cheap meat, it doesn't matter how you season it, how you cook it, it is going to taste like a cardboard Duotang. Be sure to buy a Ribeye that is nicely marbled - if you want TASTE - you need to try a Ribeye - forget what you heard about Filet Mignon, leave the chuck roast in the 'on sale' aisle, and go get a tasty piece of meat. Preparation is simple, cover with Olive Oil, and Montreal Steak Spice. Montreal Steak Spice is everywhere - don't worry about finding it. Set it aside for a couple hours (not mandatory). Here's the thing about cooking a steak: It's an art...leave the temperature pokers, and fancy methods for testing how the steak is done - and go from the gut, after you cook enough steaks you'll start to see how fast the meat cooks just by looking at it. If your steak is an inch think - cook at fairly high heat for 2.5 minutes a side. If it's two inches think - five a side. The most important thing is that you HAVE TO let the meat rest. Take it off the grill and DON'T cut into it. Put in in tinfoil, covered, for 5 minutes. The juices will distribute and the steak will finish cooking. Enjoy.

Comments:
Melissa Peterman

Nice work! Dare I say it- Holy Cow! Loved your detailed recipe- do you have others?
Anonymous

ur da best!!!