I went to the local Fresh Market and picked up some nice 1.5 inch thick Angus strips. I'm still learning how to handle the higher heat range of the TEC grill. So here is how it went...
Out of the paper and on the plate for seasoning...
Then, they get a good rub with Montreal Seasoning. It's simple but a favorite of mine.
I let them come up closer to room temp for almost 2 hours. The internal temp was 58 degrees when they met the grill. I preheated the grill on high and gave the steaks a quick spray of high heat PAM before they hit the sizzle.
They had about three minutes on one side, flipped and three minutes again. I flipped then one more time, this time on a 45 degree angle to get the cross hatched sear marks I wanted. Time to turn the heat down to low. One more flip and I carefully monitored until they hit an internal temp of 105. Each steak got a quick light coat of clarified butter. Thatís when I pulled the first ones off. I always pre-heat my plates in the oven (170 degrees) and put the steaks on to rest while I set the table and got the guests seated. One last check revealed that they crept up to 120 for the rarest and 130 for the one I wanted more medium.
My friends made a salad with romaine, strawberries, a little red onion, blue cheese and slivered almonds. Poured on strawberry vinaigrette for a great summer time salad. I had put garlic butter on the some French bread and let it toast quickly on the grill
No more dry steaks. These were juicy and full of flavor. Pulling off early is required for these high heat searing machines.