After thawing the steak I put it in a zip lock bag with some garlic flavored olive oil and seasonings, salt, pepper and some other stuff sometimes if the mood strikes.
Then I squeeze the air out and seal. Place it into a big bowl of hot tap water to warm the whole piece of meat (usually 15 minutes or so is good, can't over do it really. Change water if it cools). If done correctly the meat feels gross when you take it out. Remove from bag prior to cooking. Throw it on a hot grill 2-3 minutes on each side depending on thickness. Comes out perfect every time. Use charcoal and it doesn't hurt to throw a couple chunks of smoking wood in there. Try it before you knock it.
Beware of any old man in a profession where one usually dies young.
After thawing the steak I put it in a zip lock bag with some garlic flavored olive oil and seasonings, salt, pepper and some other stuff sometimes if the mood strikes.
Then I squeeze the air out and seal. Place it into a big bowl of hot tap water to warm the whole piece of meat (usually 15 minutes or so is good, can't over do it really. Change water if it cools). If done correctly the meat feels gross when you take it out. Remove from bag prior to cooking. Throw it on a hot grill 2-3 minutes on each side depending on thickness. Comes out perfect every time. Use charcoal and it doesn't hurt to throw a couple chunks of smoking wood in there. Try it before you knock it.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
Grilling............ Towel dry, brush lightly with olive oil and grill it. Salt and pepper it on the plate.
Whole tenderloins or standing rib............... Dry rub with coarse salt, black pepper, oregano, basil, parsley, rosemary then smear with minced garlic. Into a Ziploc for a few hours. Pan sear. 13-15 minutes in the oven.
