|The Classic Steakmaker Steak made with Steakmaker|
|By Obie Obermark
|Worlds best steak!|
Steak about 1" thick,
generously on both sides, and pat it into the meat.
Use a thin coat completely covering a 1" thick steak. Thinner meat use less, thicker use more.
It's all to personal taste, anyhoo. Give the flavors at least 20 minutes to penetrate at room
temperature. Meanwhile, make a very hot fire. After your grill is fully heated, slap that slab of
moo-meat on the fire and watch it. Everybody's grill is a little different, so actual grilling
temperatures and times are gonna vary. We won't watch the clock, we'll watch the meat and let
it tell us when to turn. When the top starts getting damp, (sweating) turn your steak. When the
top gets damp again, turn it again and so on until desired doneness is reached. I like Medium-Rare
so two turns usually does me. For well-done you'll prob'ly need 6 or 7 flips, turning more
quickly as the meat heats up. Bring your meat in, cover it with a piece of plastic wrap and leave
it the hell alone for 5 or 6 minutes while the juices calm down. If you cut into that meat right
off the grill the juices will dump out into your plate instead of staying in the meat.
Only after "resting" the meat for at least 5 minutes do you cut it.