One of the best parts about spring (other than the beautiful weather, of course) is dusting off the grill and cooking up delicious mouth-watering meals outdoors. BBQ’s are the single most popular way to prepare a meal in the spring and summer months and there are many reasons why. Not only is it a no-fuss way to whip up a meal but the food you cook on the grill tastes delicious every time.

If you’re looking to grill a steak or BBQ, consider the following recipe:

• Total Time: 30 min
  • Prep: 15 min
  • Cooking: 15 min
• Yield: 4 servings
• Level: Easy

Ingredients

• 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
• 2 tablespoons canola or extra-virgin olive oil
• Salt and freshly ground pepper

Directions

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper.

P.S. If you want your meat to marinate your steak with some sauces, use Sauce Injector - Meat Tenderizer and Marinator to tenderize your meat which could result in it being more juicy.

• Place the steaks on heated Grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

You can also use a Non-Stick BBQ Grill Mesh Mat on your grill to make sure the steak is cooked evenly without creating a mess on your grill.

P.S. If you are a traveller and on a camp then you could use this Portable Folding BBQ Grill, which is specially designed for travelling BBQ lovers.

• Transfer the steaks on a plate and tent loosely with foil to rest for 5 minutes before slicing.

Tip: Try using Steam BBQ Grill Cleaning Brush for easier cleanup of your BBQ grill afterwards.

HAPPY BBQing!!

Leave a reply