Phil
Senior Cook
I've grilled too many steaks not to be totally convinced that angus beef is superior. At least here in Texas. I simply couldn't be more pleased with the last four rib-eyes I've grilled, unless they were free. Every bite is, wow! They have more flavor and are far more tender than anything else I've bought. They are higher priced, but I don't care. On sale in the Dallas area, they are $7 a pound. And if you're new to grillin' steaks, buy your steaks at least an inch thick. If you marinade, you needn't do so longer than one hour. Get your grill 425, or upwards and sear, covered, each side one minute, then continue cooking. Turn with tongs, don't pierce the steak. A medium rare steak, at one inch thick, should take about 7-8 minutes. I can cook a steak with a red center with no blood on the plate. And the real secret? Let the steaks rest for five minutes before serving. Salt 'n pepper 'n eat. It doesn't get better for me. Happy grillin'
Phil
Phil