I was looking for an excuse to barbecue. I had two thick pork chops that were frozen... didn’t feel like defrosting them. I went food shopping and cringed at paying 20 bucks for this steak... but found my excuse to barbecue.

Beef. It's what's for dinner. Spicy, peppery, with a hint of sweetness. Forget calories! Grab a good beer and wake your mouth up.

You can use any cut you like, but I prefer porterhouse and ribeye. Cooking times will vary depending on thickness. I guarantee you'll love this steak!

Family favorite! I used to think the steak would be sweet, but it is just the right amount of flavor! Try it and thank me later!

Do Not Use Dried Herbs! Marinate If You Have The Time!

This was my first try at grilling steak and I was very pleased! Taste is fabulous! The vinegar really helps to break it down and keeps its tender.

Here's my Steak.... Yum!!

I went to the store to get paper towels... but I was drawn to the meat section. Walked out with this and decided to cook it on the grill.

We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.

I was obsessing over steak the night before so I made one the next day.

so very yummmy