INGREDIENTS

INSTRUCTIONS

Just getting around to all of the extra mail and noticed the request for
the "secret" to great Restaurant steaks. I agree with you, every one has
its own method because each has its own chef or cook or grill-man, or hot
side man, or whatever he is called. I have also cooked around a bit, and
have experienced the gamut of what makes a "house" steak. Fortunately, I
found my own, and will carry it with me to the grave, but, if you promise
never to tell anyone, I'll share it with you. First: buy a steak that is
Choice or higher at least 1 1/4 inches thick. Second: Allow it to reach
room temp prior to cooking. I figure two hours. Third: Build a fire that
will stand a four count, that is, put your hand over it and count to four
before you know you will be burned. Fourth: Just before putting the steak
on the grill, dust the fire with garlic powder. This does nothing, but,
does drive the neighbors nuts. Fifth: Sprinkle one side of the steaks with
Morton's Nature's Seasoning. Sixth: Place the seasoned side of the steak on
the grill, sprinkle the coals with more garlic powder (for the neighbors)
and dust the exposed side of the steak with Mesquite Smoke Salt. Seventh:
Cook 6 to 7 minutes on the first side, turn and grill 6 to 7 minutes on the
other side. Eighth: If the steak turns out bad, blame the butcher. After
all, he obviously knew that he sold you meat from an inferior cow.
Like I said, this is super secret and if I don't see it in Kitmail, I will
know that you took me serious. The best part of this is that the true best
steak whatever is the best you have ever done for yourself. Thank God, we
all have a different alignment of taste buds. But, if you try my method,
you won't be disappointed. Posted to Kitmailbox Digest by
CHICAGOAAA@aol.com on Apr 23, 1997

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