The Perfect Steak!

This Saturday I decided to try and make The Perfect Steak.  The three main things to be concerned about: the quality of meat, proper seasoning, and the heat of the grill. For my steaks, I chose to get them from Sam’s Wholesale.  A better choice would have been a butcher, but, hey, Sams has pretty good lookin’ steaks!!  I went with a sirloin because even though they may not be as tender as a filet mignon, it will definately be the most flavorful without a lot of fat.  After getting the Sirloins, I used an old trick I learned from a steakhouse I used to work at: I marinated the steaks in Italian dressing. Normally, you would marinate them for several hours but I used some Ultra Vacs I got from Healthy Homes. The Ultra Vacs pull all the air out of the container and open up the pores in the meat, so it marinates in like 20 minutes. 

Then, I patted the steaks down with a generous amount of Robi’s Darn Good Seasoning for flavor. Once I got the steaks seasoned to perfection, I loaded up the grill with charcoal and let it start preheating. The hotter the better because it will sear it and lock in the natural flavors and juices. I let it heat for almost 45 minutes unitl it was about 700 degrees. Then, I slapped those big fat, well seasoned bundles of protein on the grill and let it sear perfect grill marks in one side; then, I flipped them and let them cook to Medium Rare on the other side.

One Trick to getting good sear marks is to lube up the grill rack with olive oil. Once it was cooked to perfection, I served it with a Sweet potatoe and green beans.  Talk about juicy! The steak was full of flavor and spice. I believe it may be the perfect  steak. So, remember…Good Meat, Good Seasoning, Good Heat!  Happy Grilling!