{The Best} Grilled Steak

{The Best} 
Grilled Steak

2 (1-1½" thick) Prime Boneless Rib-eye (Delmonico's) Steaks

Marinade:
2 Tbs. Worcestershire sauce
2 Tbs soy sauce
2 Tbs balsamic vinegar
1/4 tsp garlic powder 
1 large Ziploc bag (for marinade)

Extra light olive oil *for grill

Right before Grilling/Topping: 
Sea Salt
Course Black Pepper

Instructions:
In small bowl, whisk marinade ingredients together until well blended.
Place steaks into large Ziploc bag. Pour in marinade. Close tightly pressing out excess air. Using your hands massage/smoosh marinade into steak to coat each side well and evenly in bag. Place in refrigerator 2+ hours, or overnight is best.  Remove steaks from refrigerator one hour before grilling. When ready to grill, remove steaks from bag and shake off excess marinade. Discard marinade/bag. 
Heat grill to high heat. 
Oil grates with extra light olive oil-soaked ball of paper towel using tongs.
Place steak onto hot grill. Grill for 4 minutes to achieve a good sear. Rotate steak for crossed grill marks, and continue to grill for 4 more minutes.
Turn steak over and repeat.

Remove steak to a platter or cutting board and tent with foil to rest meat for a few minutes before serving. Juices will distribute back through steak and final temp will rise 5-10 degrees.

If Preferred: Serve steaks with a creamy horseradish sauce or pat of your favorite compound butter. 
Being a "True Chicago Girl" I love my well-aged steaks coated with Sea Salt & Course Pepper and their flavor alone doesn't require ANY "sauce"


Recipe & Photo by: Diane Baker for Canning and Cooking at Home  

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