The Best Steak....

is at home.

You make it the way you like it, you choose the cut and if you &@*% it up, you can't turn it back!

I found some Sterling Silver Beef rib-eyes and I had to grill them today. When one has a very good cut of beef, a few simple rules apply:

* Get a high heat on your grill, brush it well & clean and oil the grill
* KISS Principle (Keep It Simple Stoopid) with the seasoning. Use salt & pepper or your favourite steak spice
*Don't move your steaks all time & flip them just once
* Check for doneness by learning the feel of the meat for rare, medium-rare, medium, medium-well and overcooked - DO NOT CUT IT OPEN TO CHECK DONENESS
*Give your steak 5 minutes to rest before eating



Today's steak called for it to be bacon wrapped. Take one slice of bacon and wrap your rib-eye and secure it with a toothpick. I like using Montreal Steak Seasoning for my steaks.

Once your grill has reached a minimum 450F on your gauge, open the lid and place your steaks on the grill. You may choose to attain a criss-cross grill pattern. The time your steak takes to be done should be measured in quarter periods. A 1 inch steak will take minute/side...grill for 2 1/2 minutes, turn 45 degrees, then another 2 1/2 minutes and flip. Do the same on the other side. If you're unsure, Derrick Riches lays it all down for you in detail on doneness.

Sometimes I think summers were made just for outdoor grilling and BBQ...enjoy!

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