The Perfect Steak
4 steaks (preferably New York Strip), 1" thick
2 cloves garlic minced or pressed
2 tbsp worcestershire sauce
2 tbsp balsamic vinegar
freshly ground pepper
2 tsp dijon mustard
2 tbsp soy sauce
2 tbsp olive oil
Preparing the Steaks
Trim excess fat from the steaks. In a heavy, resealable plastic bag combine the remaining ingredients.
Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.
Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Guide.
Perfect Grilling Tips
A. Brush grids with vegetable or olive oil and preheat the barbecue on HIGH. Place food on a barbecue at a 45 angle and cook according to the timing on the cooking charts below.
B. Turn the steak over grilling on the same 45 angle.
C. Turn the steak over and grill on the opposite 45 angle.
D. Finally, turn the steak over and grill on the same 45 angle.