(heaping) crushed or minced garlic
1Put all ingredients in a gallon zip bag and massage well to blend the mustard in. Place the steaks, chops or chicken in the bag and refrigerate at least 4 hours (6 for chicken); occasionally turn the bag over and move the meats around.
2If I have it, I use jar garlic, just because I use a LOT of garlic and sometimes, I just don't feel like peeling it.
3If you are one always overcooking your steak or chicken breasts, do this:
RARE = Touch your upper lip (mouth closed)
MED RARE = Touch the side of your nostril
MED = Touch the end of your nose (think of the way a cake top presses when done)
MED WELL = Touch the area where the cartillage begins to stiffen, before the bone (nose)
WELL = Touch the boney area
When you press on your steak with the back of a fork, it should feel like these areas for your chosen doneness.
NOW, for those always overcooked, dry chicken breasts...ALWAYS remove the breast from the grill or oven when it reaches the point of MEDIUM when pressed with a fork. NEVER cook it beyond this. It will be perfectly done, I PROMISE! And you won't see any phoney smiles and hear "(insincere)It's delicious", as your family and guests try to choke down a piece of dry meat. People will actually enjoy the meat. I promise.