Steve's Grilled Steak
- Any good cut of steak at least 1” thick (T-bone, sirloin, strip, fillet, etc.)
- garlic powder
- ground black pepper
Cover both sides of the steak with garlic powder, pepper, and salt.
Steak may either be oven-broiled or grilled on an open bar‑b‑que. If steak is to be oven-broiled, place in a broiling pan which allows the fat to run off so that the meat will not sit in the fat and “fry”. Turn oven on broil and the temperature up all the way, and place the steak on the top rack about 3 inches below the top cooking element. After the steak has cooked sufficiently turn the steak over and cook the reverse side.