Hey all, my other laptop, cant remember my password.
Lise, I spent all night bbqing as I had a party here tonight again
Three major ways to do steaks. depends on how you want them
Sear on one side, then the other on high, then put onto low and cook. Note: put the dry seasoning like montreal steak seasoning on when you start like this when its still juicy so it cooks in. Then at the end add the sauce on and give it 30s per side with slop the sauce, flip and leave for 30s then flip and leave for 30s.
Second, medium on both sides.. Depending on the cut and how many BTU's your 'que is, about 5.5 minutes per side. Same as before with the dry then wet seasoning.
If you want gourmet and soft steaks.. do it the way they do in the keg and other places. Dry season your steaks when they are wet, put your bbq on three quarters heat and sear on both sides, twice per side so you get the railroad cross grid grilling. Grill one way, flip, grill, flip again so the tracks are perpendicular, then flip again putting it perpendicular.
Take out and put into your preheated oven thats at 300 deg farenheit, put your wet sauce on now. Take out and sit for 5 minutes. Serve.. just the same as they do in the keg and other steak houses. note! the steak is meat and a muscle jsut the same as other meats...
OK, I gotta go back to my Soho and chicken that Im working on.
