How to Grill the World's Best Steak!

Prepare this delicious steak and you will be forever admired by friends and family! Beer in the marinade is just part of this delicious grilling recipe. The secret is to find a local butcher shop where they will cut your choice of streak fresh to order. Don't even bother to try this with a frozen steak or cheap cut.

Instructions

Difficulty: Easy

Things You’ll Need:

• Fresh porterhouse, T-bone, New York Strip or Rib-Eye steak, 1 to 1 1/4" thick, from the butcher. No frozen meats!
• One cup of soy sauce
• 1/4 cup virgin olive oil
• 2 tb liquid smoke
• 1/2 cup beer or 2 tb La Colavita vinegar
• 1 large garlic clove, crushed
• Optional: Durkee Black Peppercorn Steak Seasoning

1. Marinate the steaks. Choose a large glass baking dish which will accommodate all the steaks you want to cook for the meal. Rinse your steaks, pat dry, and place them all in the dish. Add the soy sauce, liquid smoke, olive oil, beer, and Durkee marinade mix (optional - but this is my favorite!) Rub the crushed garlic clove over both sides of each steak. Take a fork and turn the steaks over several times to coat them well. A good, fresh cut of beef won't need to be marinated very long. I rarely marinate mine more than ten minutes
2. These really must be cooked on a grill, whether outside on a gas or charcoal grill on indoors on a Jennaire style. Get the grill good and hot - at least 400 degrees. You may want to spray nonstick cooking spray on the grill before placing the steaks on it.
3. Once the steaks are on the grill, turn the heat down to medium. After two minutes, rotate the steaks 45 degrees and sear for another three minutes. Flip them over, close the grill lid, and leave undisturbed for about another four minutes. By that time the steaks should be about medium rare. Check inside the steak by cutting into the meat; continue cooking to your desired degree of doneness.

Tips & Warnings

• Use only fresh-cut steaks, never frozen, preferably purchased directly from a local butcher shop
• Thickness should be 1 inch to 1 and a quarter inches
• Porterhouse, T-bone, New York Strips and ribeyes (Delmonico) work best
• Don't overcook your steak - if you like your steaks well done like shoe leather, you should probably forego the expensive butcher cuts and cook a cheap cut from the grocery store in a frying pan on top of your stove!