|
 
GRILLED T-BONE, SIRLOIN, TENDERLOIN OR PORTERHOUSE STEAK
INGREDIENTS:
1 steak cut 1-inch thick per person
1 stick margarine
4 ozs. Worcestershire sauce
Wild Bill's Meat Rub - to taste (Recipe on Sprite Can Chicken
page)
Salt - to taste
Pepper - to taste
Meat tenderizer (optional)
MSG - to taste (optional)
Prepare charcoal grill by igniting about 20 pieces of charcoal stacked in
the shape of a pyramid placed in the center of the grill. You can also
use a piece of light gauge metal pipe or a tall size fruit juice can with
the top and bottom cut out and holes punched into the side to make a chimney
or purchase a "store bought" chimney. Place a piece of newspaper
in the bottom of the can and place charcoal on top of the newspaper and
light. It will take about 15 to 25 minutes for the charcoal to burn
and obtain a gray color. While charcoal is getting ready, trim excess fat
from edge of steaks and slash remaining fat at 2-inch intervals to prevent
curling. Coat steaks (both sides) with a sprinkling of Wild Bill's
Meat Rub and MSG and/or Meat tenderizer (optional) allowing steaks to come
up to room temperature. When charcoal is ready, place the grill rack
about 4 inches above the charcoal. Coat steaks with a mixture of the
Worcestershire sauce and melted margarine. Quickly sear steaks on both
sides alternating grill grid pattern if you desire to seal in the juice.
Cook steaks as directed below in the Timetable. Season steak with salt
and pepper after removing from grill. Home made garlic butter with
fresh chopped parsley makes an excellent topping as well. You can check the steaks with a
meat thermometer and use the following Timetable as a guide for grilling
each side:
Rare: Grill 4 to 5
minutes each side, internal temp. 140 degrees
Medium: Grill 7 to 8 minutes each side, internal
temp. 160 degrees
Well:
Grill 10 to 11 minutes each side, internal temp. 170 degreesNote:
Traditionally a filet mignon steak's outer edge is wrapped in bacon and
pegged with a toothpick and grilled as above.
|
|
