Don't make a mis-steak! TheITGourmet's Bone-In Ribeye Steaks

It still feels like Summer these days, so why not take advantage of the nice weather outside and use the grill (okay okay - I never really needed that as an excuse to grill outside either!). When I first met Aileen, she rarely ate red meat and she usually only ate steak when we went out to dinner. After tasting my steaks on the grill, I converted her over - now she never orders steak when we go out for a meal. Ingredients

• McCormick's (TM) Non-Seasoned Meat Tenderizer

• McCormick's (TM) Montreal Steak Seasoning

• Lawry’s (TM) Season Salt

• Bone-In Rib-Eye Steak (cut to 1 1/2" thick)

• Extra Virgin Olive Oil

In my opinion, the main key to a delicious steak is a good cut of meat from your local butcher - but another key is making sure the steak is brought to room temperature prior to cooking.

Directions

1. Allow the meat come to room temperature prior to you cooking it.

2. About fifteen to twenty minutes prior to grilling, sprinkle each side of the steak liberally (but not heavily) with the meat tenderizer and with each of the steak seasonings.

3. Bring your grill up to temperature - I use the “three second rule” (https://www.realsimple.com/food-recipes/cooking-tips-techniques/grilling/grill-temperature).

4. Grill the steak to your preference (I prefer somewhere between med-rare and med - i.e., light to very pink, but not bloody) - somewhere around 7 - 8 minutes per side (http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/)

5. After grilling - remove from grill and liberally drizzle with olive oil and let rest 5 - 10 mins before slicing and serving.

If you'd like to make your own Montreal Steak Seasoning, here is a recipe for that too: Montreal Steak Seasoning Ingredients

• 2 tablespoons black peppercorns

• 1 tablespoon mustard seeds

• 2 teaspoons dill seeds

• 1 teaspoon coriander seeds

• 1 tablespoon plus 1 teaspoon coarse kosher salt

• 1 tablespoon plus 1 teaspoon dried minced garlic

• 1 teaspoon crushed red pepper flakes

Put into a spice mill and coarsely crush and mix together. As Always, Bon AppetIT!

The I.T. Gourmet @TheITGourmet