Summer Grilling! Fire it up and let’s get cooking. Today we’re craving steak, thick juicy and perfectly seasoned.
After marinating (see recipe) and chilling in the fridge for 4 hours, a very important step is to let the meat rest at room temperature at least 20-minutes.
This helps it cook more evenly and gives you better control over the degree of wellness you like. Never try to grill partially frozen meat. It will be watery inside and is more likely to turn out tough. Finally, make sure your grill is HOT before throwing the steaks on! A quick flash of heat sears in the juices and gives you those great grill marks. Reduce heat slightly after searing both sides. OMGoodness, we love summer grillin’!!
Here’s my steak marinade.
For 2-8oz Steaks
¼ tsp Smoked Sea Salt (Sea Salt, Table Salt)
1 tsp Soy Sauce
1 Tbsp Brown Sugar
½ tsp Fresh Ground Pepper
¼ tsp Granulated Garlic
2 Tbsps Extra Virgin Olive Oil
This marinade also works as a glaze while cooking. YUM!
Sides! We must have our sides!
What do you like on yours? You’d be surprise to know what I put on mine. Chopped Thai chilis in soy sauce, butter garlic caramelized onions and teriyaki baby bella mushrooms.