Updated: Sep 1, 2021
For the meat lover in you, prepare for an amazing piece of protien. Whether you choose T-Bone, Sirloin or Waygu, this steak will have all the flavor you desire to keep you coming back.
1 Tablespoon Sea Salt
2 Tablespoons Ground Pepper
1/4 Cup Select Spice Garlic Sauce
3 Bulbs Garlic
1 Rosemary Branch
Clean and set-up the grill and light charcoal at least 30 minutes before you start grilling to allow charcoal to cook down for best cooking and results. Grill will need to be at least 450 degrees to get a good sear and crisp edges.
Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel. Coat steaks and shrimp with olive oil and season with salt, pepper, and desired household seasonings.
Place steaks on the hottest area of grill for optimal grilling results. Use tongs to flip steak once during cooking. Do not use fork to avoid piercing holes in the meat and releasing juices. Steaks should form a beautiful crust as they sear over high heat. Cook steaks to desired temperature. Steaks are ready to remove from heat when they easily lift off grill. Once removed from heat add garlic sauce to steak and let stand 5 minutes while shrimp is placed on grill. While steak settles add shrimp to grill and cook 2 – 3 minutes until pink. Do not overcook and remove from heat and coat with garlic sauce. Plate steak and garlic and serve with favorite vegetables.
Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature
Medium-rare steaks. Steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature
Medium steaks. Steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature
Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature