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1 steak per person, cut of your choice
pinch lemon pepper
pinch garlic
pinch black pepper
With a very hot bed of coals (no or very little flame), lay
your seasoned steaks on the grill. Let it cook until the
bottom is almost golden, turn, and do the same to the other
side. The trick is to not salt before cooking because this
draws moisture to the surface. Turn as many times as
necessary to keep from burning until done to your taste. By
cooking the outside fast, the juice is sealed in. By
turning, you keep from burning the outside until the meat is
done to your taste. Servings as needed. |