I confess, over the years, I have turned many steaks into shoe leather. Sometimes to the point of having to go out to eat after grilling. But recently, I’ve stumbled across the secret to grilling the perfect steak. So for the benefit of those of you who might not know how to do this, I’ll let you in on it.
It starts with getting the right steak. There’s nothing else like a rib-eye. I have found that a smaller cut is generally better for some reason. If you’re local, you can get a great steak at Bon Ton Market on 21 on the east side of Kyle. They have an incredible steak seasoning there called “Harley’s.” The bottle suggests using it as a marinade for several hours, but I just sprinkle it on generously minutes before grilling.
Get your gas grill as hot as you can, preferably over 500 degrees. Put your steaks on the grill and close the cover. Let them cook for 6 to 7 minutes, then flip them over and cook the other side for another 6 to 7 minutes. Remove the steaks from the grill and let them sit for a few minutes. Then you can enjoy the best steaks that you’ve ever eaten, no sauce needed.
Last weekend, when we sat down to eat, Pam and I took a bite, looked at each other and laughed. It’s only taken me 17 years to get it right.