I'm a big believer that steaks should be relatively unadorned; the flavor of the steakshould be able to stand on its own, and if they can't, buy your steaks somewhere else.
I almost always buy ribeyes, both on the bone and boneless. I heat my grill to about 600 degrees, then open the lid and slap my steaks down. Kosher salt and black pepper liberally on the steaks; wait about 2-3 minutes to get a good, deep char, then flip and season the other side. Wait 2-3 more minutes, then if they are really thick, take them off the direct heat, close the lid, and let them cook on indirect heat a few more minutes.
Best damn steaks in the world, except for a few high-end steakhouses I frequent.
There's only two kinds of cigars, the kind you like and the kind you don't.
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