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A good grilled steak relies more on tips than recipes, so here they are. Just hang out by the grill during cooking so things don't get away from you, and it will all be good.

  • 4 strip steaks, 8-12 oz. each (about 1 - 1 1/4" thick)
  • 2 tsp. vegetable oil (optional)

Choosing the steak:
Make sure the steaks are uniform in thickness so they cook evenly. Look for steaks with a nice, lively red color and fat that is marbled through the meat.

Rinse steak, pat dry with a paper towel. If the steaks are damp they will steam, not brown, when thrown on the grill. Rub with NORTHWOODS SEASONING and GROUND BLACK PEPPER. If you like your steak rare or medium-rare, use your fingers to spread a bit of vegetable oil on the steaks before rubbing the spices in, as this will help give the steaks nice grill marks and a crispy exterior in the shorter cooking time.

The coals:
To cook steaks, the grill should be nice and hot. A good way to determine if the grill is hot is to hold your hand 4" over the coals. If you have to pull your hand away in 2 seconds, the coals are hot and high; in 4 seconds, the coals are medium; in 5 seconds, the coals are low. To get nice grill marks on the steak, place the grill top over the burning coals at least 5 minutes before the steaks go on.

The medium-rare secret:
Have a hot grill. Cook the steaks directly over the coals 4-5 minutes on the first side. Flip the steaks, then grill until a little bit of juice comes to the surface of the steak–approximately 4-6 minutes. As soon as this happens, pull the steak off the grill. Make sure to let the steak rest for at least 5 minutes before cutting. The steak needs this time for the juices to settle in the meat. If cut sooner, the juices will just pool on the plate.

Prep. time: 15 minutes
Cooking time: 10 minutes or so
Serves: 4

Northwoods Seasoning 2.4 oz. 1/2 cup jar
Black Pepper Coarse 2.2 oz. 1/2 cup jar

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