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May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
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Grilled Steak Steak cooked over an open fire is one of the finest ways to prepare a good slice of beef. Select either sirloin, porterhouse, T-bone, London broil, New York, or, if you feel like going to the expense, filet mignon. The main tip to success here is don't overcook the meat, and select a cut of meat which is nicely marbled with fat.
  • 4 good quality steaks -- allow one steak per person
  • Salt and pepper to taste
  • Liquid smoke (optional)
  • Lemon pepper (optional)
  • Worcestershire sauce (optional)
  • Garlic to taste (optional)
Prepare the coals, preferably using oak wood or mesquite coals, and put the grill over the fire. Allow a few minutes for the grill to become hot. This will help to prevent sticking. Salt and pepper the steaks to taste and sprinkle or brush a little Worcestershire sauce on both sides before putting them directly over the coals. Optionally, slice thin slivers of garlic and imbed these in the meat with a knife. To do this, simply cut a slit in the meat and slip a sliver of garlic into the slit.

Cook the steaks for approximately 6 minutes per side for medium-rare, depending on thickness. Do not allow flames to burn the meat, but do allow flame to char the surface and seal in juices. A little water sprayed or sprinkled on the coals will suppress the flames if necessary.

Try adding a little lemon pepper on the less expensive cuts of meat before serving. A few drops of liquid smoke on top of the steaks while they are cooking is a good variation, but don't ruin the naturally good flavor of a good quality steak with other flavors. The flavor of the oak wood, or mesquite charcoal, with a good cut of meat is enough in itself.

A filet mignon may be served with a fine sauce, like béarnaise, for that special occasion.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

 

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