*Warning-pictures of meat-raw and cooked. If meat grosses you out, read no further.*
I cook a MEAN steak. My secret weapon?
McCormick Montreal Steak Seasoning. I get it at Costco and use it on almost all of my grilled meats. It does have one evil ingredient:
PARTIALLY HYDROGENATED SOYBEAN OIL *shudder* It’s worth it. This stuff is amazing. I cover the steak on all sides with the seasoning.
Meanwhile, I have a clean grill heating up, on high. Once the grill hits between 600-700 degrees, I throw the steaks on with my handy dandy temperature probe:
After about 6 minutes I flip the steak. Then I wait for the probe to hit the desired temp (130 for medium-rare, 140 for medium, 155 for medium well, 160 for well). If you don’t have a temperature probe total cooking times vary depending on the thickness of your meat but a good guide is: 10 minutes total cooking time for medium-rare, 15 for medium, 20 minutes for well done. A medium-rare steak is soft, a medium steak is firm but yielding, and a well done steak (ick) will be firm.
Remove it from the grill and then let your steak rest for 5 minutes-it’ll continue to cook and will rise about 5 degrees.
I cooked Lu’s medium:
Shaun and I like ours medium-rare. YOM.