Beushed with EVOO and rubbed with my favorite steak rub: SB two pig mafia rub. It's excellent on steak.
Steaks came out very tender and ended up cooked just as I like them: rare.
After watching a video here on the forum I've started to tie up the steaks before grilling. That makes them a bit thicker and easier not to overcook them IMHO.
Made a pepper sauce that has become our favorite with steaks for the moment.
Here's the recipe if you would like to try it:
1 half onion chopped in small pieces
A half small red pepper chopped in small pieces
1-2 tsp of freshly ground black pepper.
Let all cook in a pan on high heat. It should get a char, almost burnt but not burnt.
Add 1.7 cups of beef stock
Let boil for 15-20 minutes
Add 1.3 cup of cream
Let simmer for a few minutes.
Add 1/2 tbsp of tomato paste.
Thicken with cornstarch.
Served with our usual sides.
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