Wednesday, March 7, 2012
Phillip is the griller in our family and for Valentine's Day, he grilled steaks for our supper. We added a baked potato and we had a delicious meal. We always start with a good cut of beef. We like ribeye, T-bone, and filet mignon (beef tenderloin). If the steak has been in the freezer, we remove it several hours before we wish to grill it. We place the steaks in a large pyrex dish and add a mixture of Dale's Seasoning Sauce and water for marinating. The marinade mixture is 1/4 cup Dale's Seasoning Sauce and 1 cup water per steak. We allow the steaks to marinate several hours before grilling. While marinating, we turn the steaks over every 30 min. When we get ready to grill, we remove the steaks from the marinade and discard the marinade.
Our grill is a Weber 22 inch kettle grill. Phillip pours enough Kingsford charcoal to cover 1/2 of the grill base with two layers. He sprays the charcoal with lighter fluid and then lights the charcoal. He allows the charcoal to cook until it turns white. The charcoal is now ready for grilling. He cleans the grill rack with a wire brush and then places the steaks on the grill rack above the charcoal. The steaks are turned over every 3 to 5 min. while cooking. The grill lid is kept on the entire grill time, except when turning the steaks. Cook the steaks until they reach your desired doneness. Place steaks on a platter and allow the steaks to rest on the platter for 5 min. before serving.