Flavorful Crusty steak, YUM!!


 
J

Jeff Powers

TVWBB Fan
Garlic powder on, black pepper on, HEAVY kosher salt. Flip...Same ingredients....room temp two hours.... flipping occasionally...rinse under running water at the end. Pat dry with clean paper towels till completely dry.

Add to searing hot grill flipping constantly until a beautiful brown crust forms and you are at your desired doneness.

ENJOY!!
 
Sounds good except I would salt it like I would normally salt my dinner and not rinse. I use course pepper and garlic and like to leave it on.
I love flipping though.
 
I'm torn using garlic on steaks. It just seems to burn too easy adding a slightly bitter flavor. I've never really thought it was a good trade off.

Maybe I'll start trying that again.
 
You rinse all of the seasonings off however the dry salt brine seems to draw the flavors of garlic and pepper into the meat so when you sear there is no bitterness.
 
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