Lisa's Grilled Steaks

Lisa Allen

By
@Queenlalisa

These are the best steaks I have ever made!

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
1 Hr
Cook:
15 Min
Method:
Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
In the Test Kitchen, we used rib-eyes for this recipe and, boy oh boy, they came out tasty. The marinade really adds a robust hickory flavor to the meat. A bit of the Greek seasoning (that includes salt, pepper, oregano, parsley and other goodies), is all the seasoning that the tender and delicious steak needs. Do watch for flare-ups though from the fat and the butter... all of which just add to the overall yumminess!

Ingredients

4
rib-eye or sirloin steaks; at least an inch thick
1 c
Moore's original marinade (I buy at Wal-mart)
1/2 c
melted butter
Cavender's all-purpose Greek seasoning (I buy at Wal-mart)

Step-By-Step

1Preheat your grill to high heat.
2Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
3Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
4Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
5Place the steaks on the hottest part of the grill and then stand ready with the tongs.
6At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
7Continue to grill with the lid open for about 4 – 6 minutes.
8Flip the steaks over onto the other side, still over the hottest part of the grill.
9Grill the steaks for an additional 4 – 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
10Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don’t run out when you cut into the rib-eye, so be patient. Enjoy!

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American