This recipe is suitable for all steak cuts including; T-bone and Porterhouse, to Rib Eye and New York; and everything in between!
- 1 cut of your favorite steak
- 1 teaspoon SLO Seasoning
- 2 teaspoons Lea & Perrins Worcestershire Sauce
- ½ teaspoon garlic
- ½ teaspoon crushed red peppers
- ½ teaspoon fresh cracked pepper
Start by tenderizing the steak. Use anything from a regular fork to a 48-blade professional tenderizer.
After tenderizing is complete, soak the first side of meat with a teaspoon of Worcestershire Sauce followed by a good dash of SLO Seasoning (about a ½ teaspoon).
Flip the steak and repeat the previous step.
For additional kick use one of the optional ingredients. The crushed peppers will bring the heat. The garlic will kick the flavor up a gear, not to mention it’s good for the heart. Another option is fresh cracked pepper. This is great for the peppercorn steak fan.
Marinate the steak by storing in a sealed container and refrigerating for at least 2-3 hours.
A good rule for grilling steak is this; sear, sear, simmer. Seal in those flavors and juices by searing on both sides for 3-5 minutes. After searing the second side, turn the heat down and cook to desired wellness. Another rule is rest; always allow your steak to rest. After removing from the fridge, set at room temperature for 10 minutes before grilling. Also, allow at least 5-10 minutes for the steak to rest after grilling to seal the juices back in.