When we first started dating I couldn’t cook a steak to save my sanity, but over the years he’s taught me a thing or two about preparing meat, and I’m now an accomplished barbecuer and meat-maker. I don’t know if there’s an award for that, but this steak recipe he taught me does deserve a medal. It’s simple and flavourful. We’ve been to some of the finest steakhouses, and I think this steak is every bit as good (though I do prefer someone else doing the cooking!).
What you need:
– two steaks (or however many you want to make)
-salt
-fresh pepper
-garlic powder
– mustard powder
– olive oil
What you do:
Lightly drizzle a bit of olive oil all over the steaks. Crack fresh pepper (to taste) over the steaks. My guy is a real pepper lover so I go heavy on the pepper. Sprinkle salt liberally. Spread a pinch of garlic powder sparingly. Sprinkle mustard powder liberally. (I think the secret is in the mustard powder.)
Lightly rub the spices and oil in, flip and do the same to the other side.
You can cook these right away, though the flavour just grows more delectable by the hour if you let it sit. I like to prepare these 24 hours ahead.
Preheat the grill. Throw the steaks on. We like them medium rare to medium, so we do about 6-7 minutes per side. I like to do a quarter turn every 3 minutes so that I have perfect grill marks on the steak.
I prefer my steaks “Chicago style,” which is basically charring the outside very lightly. I do this by turning up the heat on the barbecue at the very end, and letting the flames flare up as I gently press on the steak, releasing some of the oil onto the flame.
Plate the steaks and let them sit in their juices for 3 to 5 minutes, then serve.
That’s it – 6 basic ingredients, 7 minutes a side, char it and let it rest before serving.
It goes great with brussels sprouts, Caesar salad, potatoes, corn, squash – anything really. This steak is delicious and hearty – and so easy.
Enjoy!