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Texas "2-Slow-In-The-Road" Steaks


***See Directions***

Just finished an awesome Rib-eye feast I'd like to share. Start by setting a fresh Rib-eye out on a platter. Sprinkle with fresh garlic salt, lots of cracked pepper, a little real balsamic vinegar (gourmet shops), and lightly rub with Lea and Perrin's Worcestershire. Top off with a little fresh parsley and some diced shallots. Squeeze some juice from a real lemon onto the steak. Tenderize it with one of those stainless steel, 52 blade, spring-loaded, meat tenderizers a few times. Let it set 20 minutes while starting a fire on the grill. When the hardwood coals just start to turn gray, you are ready to start cooking. Grill about 5 minutes each side, placing the top cover on the grill. You can even pour the leftover juice, from the plate, on top while grilling. Try cooking some fresh Bratwurst next to it, while steaming fresh picked carrots, radishes, new potatoes, and broccoli in an electric steamer, and top the vegetables with handmade Hollandaise sauce. Getting hungry yet. Don't bother looking for any BBQ or steak sauces to finish with. You won't need them. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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