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Texas Charcoaled Steaks

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***See Directions***

Charcoaled Steak From Casey's John Charles Restaurant From: "The Only Texas Cookbook", Texas Monthly Press, 1981 Posted to the BBQ List by Linda West Eckhardt John Casey, who owns a San Antonio steak house and has taught plenty of maverick cooks how to turn out the perfect steak, gives these hints for grilling over a charcoal fire. Buy steaks 2 inches thick-either strip or T-bone. Salt and pepper them. Put the steak over a hot fire. Cover with a roaster lid. Don't let the cover touch the meat. Leave for 5 minutes. Flip the steak. Cover again. Cook 5 minutes more. Now you have a beautiful medium-rare steak. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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