Mili's Steak with feedback

[mili]

Ok. Here is the way I make steaks. roast them ONLY on charcoal, no gas BBQ people need to apply.

Get 1 1/2" thick cut of Delmonico (Ribeye) steaks.
Montreal Steak Spice
Soy Sauce
Worchestershire Sauce

Put a liberal amount of the MSS on every slice evn on the sides of them being so thick. Dose them with the WS and the SS and roll them around in that juice. Put in the fridge for 4 days, turning them every day. On the day of the feast take them out and let them warm up to room temperature. Make a nice big charcoal fire let it burn down then put steaks on the grill and CLOSE THE LID. 6 minutes later turn the steaks CLOSE LID for another 6 minutes.
After that open lid and turn them and leave it open for 3 then turn and 3. It is medium done. DO NOT CHEAT ON THE THICKNESS or you will dry them out.

mili

[4x4]

I understand that anybody that votes "Bad" will get their service disconected ...


Best damn Ribeye I ever ate ! ;)

[mili]

If I knew it I would have posted a sauteed dogshit recepie.

mili

[4x4]

Sunday's are steak night at the firehall and I am going to try this one out on the boyz .. We can't use charcoal though , it has to be gas .. ( can't leave a fire burning ) in case we get a call ..

I'll post back to you with an honest answer !!
These are guy's that know there steaks and are used to eating it with Montreal steak spice , even though it is really a European spice .. :)

[OneHwyMan]

Hey Mili,it was very good. But I honestly had to kick it up a little so I added a little "Fear Itself".


Was very good indeed

OHM