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3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper.
When paired with the usual suspects of steak seasoning (salt, pepper, garlic powder, brown sugar, onion powder, chili powder and smoked paprika) cocoa powder adds a deep, rich flavor and a little ...
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3 lb porterhouse steak, about 4 inches thick; 2 tsp kosher salt; 2 tsp coarsely ground pepper; Directions. 1. In a sturdy re-sealable plastic bag, combine the vinegar with 1/2 cup of the olive oil ...
The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.
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